Cook a tied bunch of asparagus spears (about 1 lb.) in boiling, salted water with 1 teaspoon sugar added until tender, about 20-30 minutes. Drain, cool, and cut into smaller pieces.

Arrange on serving dish, top with 2 diced hard-cooked eggs, garnish with 2 Tablespoons chopped chives, and lace with mayonnaise seasoned with a little salt and sugar.