Cut and discard the hard ends from asparagus. Peel the stalks uning a
sharp knife or vegetable peeler.
Place the stalks carefully in a shallow pan of boiling water and cook
for 3 to 5 minutes, depending on the thickness of the stalks. While
the asparagus is cooking, shake together the oil, lemon juice, lemon
zest, chives, and salt. Drain the asparagus, pour the dressing on it
and carefully turn the stalks over to coat. Serve the asparagus on a
warm serving platter or on individual plates. Scatter the chopped egg
on top.
