Smoked Trout and Asparagus Nicoise Bento

I ended up eating this lunch on a bus back from the hospital to work. I added a dollop of garlic mayonnaise as I thought it would go well and I missed out the garlic from the vinaigrette, but I think I stank out the whole bus with the garlic mayonnaise which was rediculously powerful! Very tasty though!

Smoked Trout and Asparagus Nicoise Bento (adapted from Olive Magazine May 2012)
(Serves 4)

500g baby new potatoes, halved
125g asparagus tips
4 eggs 
5 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 garlic clove, crushed
4 fillets smoked trout, roughly broken into large pieces
2 handfuls green olives

Boil the potatoes for 10 minutes, or until tender, adding the asparagus for the final 4 minutes and then drain.

Boil the eggs for 10 minutes, drain and then rinse under cold water until cool enough to handle. Peel and halve the eggs.

To make the dressing, whisk the oil with the vinegar, mustard, garlic and season.

Divide the eggs, asparagus, potatoes, trout and olives between 4 plates or arrange on a platter. Drizzle over the dressing and serve.