Asparagus Salad with Saffron and Lemon or Lime Aïoli

I think there is something luxurious about a pile of asparagus, and nothing could be simpler to prepare than this salad. The asparagus can be steamed, and the saffron and lemon or lime aïoli can be made in advance. Then all you need to do is arrange the asparagus on a large serving plate and surround it with assorted lettuce leaves. But I do think that sieved hardboiled eggs mixed with snipped chives make a very good garnish – the tastes all go together so well, and it looks good, too.