Snap off and discard the tough bottoms of each asparagus spear.
If using large thick asparagus, peel the lower ends with a vegetable peeler; medium asparagus will not need peeling.
In a large stainless-steel soup pot, bring 4 quarts of well-salted water to a rolling boil.
Add the asparagus and cook for 3 to 5 minutes, until just done.
Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel.
Asparagus may be served warm or at room temperature.
To serve, place asparagus on a platter or individual plates.
Spoon the vinaigrette over the asparagus.
Garnish with quartered eggs; sprinkle with chives.