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Snap off and discard the tough, lower portion of each asparagus spear. Slice the asparagus diagonally into 1 1/2 inch pieces. Bring a large pot of water to a boil. Drop in the asparagus pieces and cook for 2 minutes. Drain in a colander and rinse with cold water. Place the asparagus in a large mixing bowl along with peas, cucumbers, scallions, egg whites, radishes, parsley and chives; toss gently. Add 1/2 c Champagne Vinaigrette and toss again. Season with salt and pepper and gently toss again. Sprinkle the salad with boursin adn serve. Salad may be assembled early in the day, but do not toss with the dressing until ready to serve.
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