Put the chopped chives into the grape seed oil and set aside for 10-15 minutes.

Cut about 1 1/2" of the tips off the asparagus and set aside. Then cut the stalks into 1/2" rounds (coins) until you get to the tougher end of the asparagus and then discard the bottom part.

Put about 1 tablespoon of the chive oil into a sauté pan and heat a couple of minutes. Add in the asparagus tips and stir quickly for 1-2 minutes. Remove from pan.

Add another 1-2 tablespoons of the chive oil to the saute pan and add in the asparagus coins and stir quickly for 3-4 minutes. Add back in the asparagus tips, the chopped parsley and salt and pepper to taste.