Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander, rinse with cold water and let cool.
Meanwhile, trim the ends off the asparagus and slice asparagus on the bias into 1/2-inch pieces. Heat a sauté pan with olive oil. Place the asparagus in the pan and season with kosher salt and pepper. Sauté on medium-high heat for about 10 minutes. Remove and let cool.
In a small bowl, combine shallot, mustard, Champagne vinaigrette, lemon zest and lemon juice. Whisk in olive oil and season with salt and pepper. Add chives.
Add pasta and vegetables to a large bowl. Drizzle with dressing, add the crumbled goat cheese and toss. Season salad with salt and pepper, to your taste, and toss again. Keep chilled before serving. Top with chive blossoms or flowering herbs.