Snap off the tougher bottom of one asparagus spear, then line up the rest and cut them to that length. Lightly coat asparagus with a little olive oil, and season with salt and pepper. Grill until tender, about four minutes in total, turning to cook evenly. (Cut into 1/2-in. [1-cm] pieces, if desired.)
In a medium bowl, gently fold together asparagus, cherry tomatoes, egg, olive oil, vinegar and half of the parsley. Adjust seasoning to taste.
Place equal portions of the salad on plates and garnish with remaining parsley and chunks of smoked trout fillet.
Per serving: 345 calories, 28 g protein, 24 g fat (4 g saturated fat), 5 g carbohydrates, 2 g fibre, 169 mg cholesterol, 100 mg sodium