For the hard boiled eggs:

• Bring a large pot of water to a boil (large enough to accommodate all the eggs in a single layer).  As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. 
• Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

For the egg salad:

• Roughly chop all hardboiled eggs and place into a large mixing bowl.
• In a separate bowl, mix together mayonnaise, dijon and fresh lemon juice until well combined.
• Gently fold the dressing into the eggs, adding in celery, chives, and salt & pepper as you mix. Taste and adjust seasoning as desired.

• Preheat oven to 400° F. Trim off the woody ends of the asparagus. (If you aren’t sure where to cut, bend one spear until it snaps. Line it up with the rest of the asparagus, and trim them all to about the same length.) Spread the asparagus spears on a parchment lined, rimmed baking sheet.
• Drizzle with oil, and season with a pinch of salt and pepper. Roast for 7-9 minutes, or until crisp and tender.
• Meanwhile, add the chopped hazelnuts, parsley, garlic, and lemon zest into a bowl. Stir to combine.
• When the asparagus is done, sprinkle the hazelnut mixture over the top. Serve as is, or with lemon wedges to squeeze over the asparagus.

• Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
• Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
• Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.