In a jar with a tight fitting lid, add the shallot, mustard, vinegar, Vegenaise, salt and pepper, and olive oil. Cover tightly with a lid, and shake to combine until fully emulsified. Set aside.
To serve asparagus cold: Prepare a large bowl with ice water and set aside. See notes below to serve warm. Bring a large pot of water to a boil. Season the water with a handful of kosher salt. Add the asparagus to the boiling water and cook until crisp tender, 2-4 minutes (depending on thickness). Drain the asparagus and immediately plunge the cooked asparagus into ice water to stop the cooking. Drain and reserve until ready to serve.
Separate the cooked egg whites from the yolks and finely chop both.
To serve, place the asparagus on a platter, season with salt* and dress evenly with two-thirds of the vinaigrette. Sprinkle with the chopped egg whites, then the chopped egg yolks, and then sprinkle with the chives. Serve the remaining vinaigrette on the side.