Snap off tough ends of asparagus; remove scales with a
knife or vegetable peeler, if desired. Steam asparagus,
covered, 5 minutes or until crisp tender. Rinse under
cold water; drain and chill.
Combine yogurt, dillweed, chives, mustard, salt and
pepper in a bowl; stir well. Divide the asparagus
evenly between two salad plates; top each with 2
tablespoons dressing and 1/2 of the chopped egg.
