Smoked Salmon and Asparagus with Remoulade
To make remoulade: Cook eggs in boiling water until hard-boiled, about 10 minutes. Rinse eggs with cold water, then peel and chop. Cut pickle into small cubes. Peel and finely chop onion. Mix eggs with pickle, onion, mustard and mayonnaise. Season with salt, sugar, and pepper.
Peel white asparagus and cut off about 2 cm (approximately 3/4 inch) from the bottoms. Cook asparagus in salted boiling water, about 8 minutes. In the meantime, rinse green asparagus, and cut off about 2 cm (approximately 3/4 inch) from the bottoms. Peel the bottom third of each stalk. Add green asparagus to the pot and finish cooking both types of asparagus, 6-7 minutes more. With a slotted spoon, lift asparagus from cooking water and drain.
Divide asparagus into 4 equal portions and wrap with smoked salmon. Arrange on plates and spoon remoulade over asparagus. Garnish with fresh chervil. Serve at room temperature or cold, as desired.