For the galettes:
Peel and grate the apples.
Whisk egg yolk and add flour. Combine well then add chives and apples.
Beat the egg white until stiff and incorporate to apple mixture
Pour everything into a pie pan. The galette should not be too too thick. Bake on 350F for 30-40 minutes, until golden. Let cool before serving.
Rinse the asparagus spears and break off the ends. Lay the spears in a skillet and cover with water. Cook on simmer for 15-20 minutes until tender. Remove from heat and dry well.
In a bowl, combine Greek yogurt, lemon juice and olive oil. Add the lemon zest.
Once the asparagus are cool, mix all the ingredients together and season to taste. You an add more Greek yogurt if you want the spread to be thicker. Place in the fridge for 30 min-1 hr.
When you are ready to serve. Cut the galette into four pieces. Spread asparagus caviar on the galettes. Then top with slices of smoked salmon