Add 1 inch of water to a 10" skillet with a lid. Bring to a boil. Add the salt to the water and when it's dissolved add the asparagus. Cover with the lid and cook for 3-4 minutes or until desired tenderness is achieved.
In a small bowl, combine the mayonnaise, mustard and lemon juice. Stir to combine and set aside.
With a pair of tongs, transfer the asparagus to a serving platter. Spoon the dijon sauce over the top and sprinkle with chives -- or pass the sauce and chives separately around the table for guests to add themselves.
Notes
This is a good dish for a Spring or Summer buffet and can be served chilled. Cook the asparagus for the appropriate time, then transfer the spears to a ice bath to shock them and retain the color. Refrigerate the asparagus and dijon sauce separately. When you're ready to serve, garnish the asparagus with dijon sauce and chives.