If you want to serve the asparagus hot, simply omit the dip and the cold-water rinse, then add butter, salt, and a squeeze of lemon juice to taste.
Wash the asparagus in a large sinkful of cold water while you bring an inch of water to a boil over high heat in a very wide pan.
Now snap the bottom off of each asparagus spear: there will be a place where it naturally wants to break, a couple inches up from the very bottom, and you will feel this if you bend it a bit. Add the asparagus to the boiling water, spreading them out in the pan as best as you can, and cover.
Check for doneness starting at 2 minutes: stick the tip of a paring knife into one and see if it feels tender. If not, boil another minute or two, moving them around in the pan with tongs so that they all get a fair shot at submersion.
Drain them and run cold water over them until they're cool, then spread them out on a clean dishtowel to dry.
Meanwhile you've whisked together the mayo, lemon juice, garlic, chipotle, and salt. Use a cooked asparagus to taste the dip, and re-season it if it needs more salt, chipotle, or lemon juice. Then serve and eat!