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.