Place the asparagus and water in a microwave-safe dish. Cover and microwave on high for 2-3 minutes or until crisp-tender. Drain and rinse in cold water. Place in a bowl. Combine the pickle, oil, lemon juice, pickle juice, chives, salt and pepper; pour over asparagus and toss to coat. Cover and refrigerate for 1 hour.
Use a slotted spoon to serve the asparagus on lettuce-lined plates. Top with tomato and egg slices; drizzle with some of the dressing. Yield: 2 servings.