Asparagus Salad With Soft Poached Eggs, Prosciutto, And Lemon-Chive Vinaigrette

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1 1/2 tablespoons fresh lemon juice

2 1/4 teaspoons freshly grated Parmigiano-Reggiano cheese

1 teaspoon minced fresh chives

1/2 teaspoon minced garlic

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

1 pound asparagus, trimmed

8 thin slices prosciutto (about 2 ounces)

4 large eggs

Cooking spray

4 teaspoons chopped fresh chives (optional)

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