First, make the vinaigrette. Put all the ingredients into a clean bottle or jar. Give them a good shake and leave to infuse for an hour or so, or overnight at room temperature.
Carefully peel the boiled eggs then pass them through the flour, shaking off any excess then through the beaten egg and finally the breadcrumbs. Cut the asparagus spears in half on the angle and cook in boiling salted water for 4-5 minutes or until tender then drain and leave to cool.
Preheat about 8cm of oil to 160-180°C in a large thick bottomed saucepan or electric deep fat fryer.
Carefully fry the eggs for a couple minutes or until the crumbs are golden then remove with a slotted spoon and drain on some kitchen paper. To assemble the salad, toss the asparagus with the salad leaves and dressing and season. Arrange on serving plates and place the egg in the centre and scatter with the chives.