1) Toss the asparagus in a bowl with 1 tbsp of oil. Heat a griddle pan and cook the asparagus for 3-4 minutes until lightly browned.
2) Divide between 4 plates.
3) Whisk the remaining oil with the lemon zest and juice, the shallot, half the chives and some salt and pepper.
4) Tear the mozzarella on top of the asparagus, then drizzle with dressing.
5) Scatter with the remaining chives and serve.