Asparagus Mimosa with Capers, Radishes, and Chives

In a small saucepan, bring eggs and enough cold water to cover by 1 inch to a boil. Remove from heat and let stand, covered, for 8 minutes. Meanwhile, rinse capers. Then, in a small bowl, soak capers in cold water for 10 minutes and rinse again. Chop and set aside. In a small bowl, combine radishes, 1 teaspoon oil, and a generous pinch of salt and black pepper. Toss to combine and set aside. Drain eggs and submerge in a small bowl of cold water with ice cubes for a few minutes, then peel. Chop and set aside. Bring a skillet three-quarters full with salted water to a boil. Add asparagus and cook until crisp-tender, about 3 1/2 minutes for medium spears. Drain, transfer to a large, wide bowl, and toss with remaining oil and a generous pinch of salt. Divide asparagus among 4 plates. Drizzle with any oil left in bowl. Top with reserved radishes, eggs, and capers, plus chives and Aleppo pepper. Serve with lemon wedges.