Boil the pasta in salted water then add asparagus 2 minutes before draining and rinsing the pasta under cold water. Set the pasta aside to cool down a bit.
Add the lemon juice, mustard, and egg yolks to the food processor and beat them until they’re combined, then add the olive oil to combine.
Line the bowl with lettuce leaves, then add the chicken and other ingredients. Stir and toss them to combine.
Transfer some of the pasta to a serving bowl, then add the chicken salad with the dressing.