Ingredients
1 bunch thin asparagus, trimmed & cut into ½ in pieces
4 hardboiled eggs, chopped
1 avocado, chopped
¼ cup mayonnaise
¼ cup plain yogurt
¼ cup minced red onion
1 tbsp. lemon juice
1 tbsp. Dijon mustard
Salt & pepper
White/wheat sandwich bread
Cook asparagus in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with hard-boiled eggs, avocado, plain yogurt, mayonnaise, red onion and lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles or squares.