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1
Snap off and discard the tough bottoms of each asparagus spear.
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2
If using large thick asparagus, peel the lower ends with a vegetable peeler.
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3
Medium asparagus will not need peeling.
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4
Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk).
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5
Transfer the eggs to a bowl of ice water to cool.
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6
Shell the eggs and set aside.
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7
Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt.
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8
Let shallots soften for 5 minutes.
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9
Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing.
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10
Season to taste with salt and pepper.
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11
In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil.
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12
Add the asparagus and cook for 3 to 5 minutes, until just done.
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13
Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel.
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14
Asparagus may be served warm or at room temperature.
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15
To serve, place asparagus on a platter or individual plates.
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16
Spoon the vinaigrette over the asparagus.
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17
Garnish with quartered eggs (or roughly chop the eggs if you prefer).
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18
Sprinkle with chives.
