Asparagus Mimosa with Crispy Capers

Ingredients

• ¼ cup extra-virgin olive oil
• 2 tablespoons capers, rinsed and patted dry
• 1 pound asparagus
• ¾ teaspoon table salt, divided, plus salt for blanching asparagus
• 2 hard-boiled large eggs, peeled
• 2 large radish, trimmed and cut into ¼-inch matchsticks
• 2 tablespoons finely chopped fresh chives, divided
• 2 tablespoons finely chopped fresh parsley, divided
• 2 tablespoons white wine vinegar
• ¾ teaspoon mayonnaise
• ¾ teaspoon Dijon mustard
• ⅛ teaspoon pepper