1 In the bowl of a food processor (or blender), blend the avocado halves, yoghurt, lemon juice and oil. Season with salt and pepper. Wash, dry and chop the chives, add 3/4 of them. Cover and store in a cool place.
2 Preheat the oven to the broil position. Bake the peppers for about 15 minutes, until their skin blackens. Let them cool in a plastic bag. Then peel them and seed them. Cut them into strips
3 Remove the tails of the asparagus, wash them and cut them in 3, then plunge them for 3 minutes in a pot of boiling salted water. Drain them. Brown them 5 minutes in an oiled pan. Salt and pepper
4 Wash, dry and cut the eggplant into strips. Grill them in a pan with a drizzle of oil. Drain on paper towels. Season with salt and pepper.
5 Assemble the verrines by alternating grilled vegetables and avocado yoghurt. Sprinkle with the remaining chives. Cover and keep in a cool place until serving time.