Boil the eggs for 8 minutes, shock the eggs in cold water and peel them. Slice the hard-boiled eggs into small cubes.
Peel the asparagus with a peeler and trim away the woody lower 3 cm of the spears. Slice the spears into chunks of 1 cm.1. Boil the asparagus with a pinch of salt until tender in about 6 minutes. Rinse under cold running water. Drain well.
Halve the sweet pepper, remove the seeds and slice the flesh into 5 mm cubes. Finely chop the parsley. Mix the sweet pepper with the parsley, egg, asparagus cubes and shrimps in a bowl. Stir in the mayonnaise and yoghurt. Season with salt and pepper.
Tip: Do not peel the asparagus too thin. The peel is fibrous and tastes bitter so make sure you remove it from all around the spears.
