1 1/2 c. cooked asparagus
1/2 c. mayonnaise
3/4 tsp. lemon juice
1/2 tsp. dried parsley
2 tbsp. chives
1 1/2 c. diced cooked chicken
1/2 c. diced celery
2 hard boiled eggs
1/2 tsp. salt
Lettuce and Italian dressing

Marinate asparagus in dressing at least 2 hours in refrigerator. Combine mayonnaise, lemon juice, parsley, and chives; set aside. Mix chicken, celery, eggs, and salt. Add mayonnaise and toss. Arrange lettuce on plate. Top with drained asparagus and chicken mixture. Serves 4.