Just before serving, coarsely chop the parsley, basil, tarragon, and mint leaves, and add them to the asparagus tips. Add the raw asparagus stalks, lemon juice, 3 tablespoons olive oil, and 2 teaspoons kosher salt. Toss to thoroughly combine. Divide the asparagus and herb salad among serving dishes. Top each with an egg, drizzle with olive oil, and sprinkle with salt and chives. Originally published March 27, 2018.