Smoked Trout and Devilled Eggs Salad

Instructions

1. In a pot of salted boiling water, cook the asparagus until al dente. Drain and rinse quickly under very cold running water. Pat dry and set aside.
2. Place the eggs in the same pot and cover with cold water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes. Drain the eggs and fill the pot with cold water. Return the eggs to the pot and let cool for 2 minutes. Peel the eggs under cold running water and pat dry.
3. On a work surface, cut the eggs in half lengthwise. Remove the egg yolks and place in a bowl with 2 egg white halves. Set the remaining egg whites aside on a plate, cut-side up.
4. Using a fork, mash the egg yolks and 2 egg white halves with 3 tbsp (45 ml) of the yogurt dressing. Season with salt and pepper. Mix well. Divide the mixture among the cavities of the reserved egg whites. Sprinkle with Espelette pepper. Set aside.
5. In a large bowl, combine the lettuce, radishes, shallots and asparagus with the remaining dressing. Adjust the seasoning.
6. Divide the salad among four plates. Top with the devilled eggs and slices of smoked trout. Sprinkle with chopped chives.