Clean and wash the tender asparagus. Bind them into a bundle.

In a pot, bring water to a boil and add salt. Immerse the asparagus into the boiling water and cook for 2-3 minutes. We don’t want them to soften too much, just enough to hold their shape.

Immediately transfer the asparagus into a bowl of cold water to stop the cooking process and preserve their bright green color. Drain them well.

Peel the eggs, keeping the yolks from three of them to make the dressing. Cut the remaining eggs into quarters.

In a bowl, mash the three egg yolks with a fork. Add the mayonnaise, yogurt, vinegar, lemon juice, salt, and pepper.

Gradually add cold water to adjust the consistency of the mixture, stirring well until smooth.

Spread the tender salad leaves (whole if small, or in large pieces if large) on a platter.

Add the spring onions, radishes, boiled egg quarters, and asparagus. Drizzle some of the dressing over the salad.

Sprinkle with chives and serve the salad with the remaining dressing in a separate bowl on the side.