Grill the asparagus: Heat a grill or grill pan to medium heat. Wash the spears and and snap off the bottom woody portion. Place the asparagus on a plate and drizzle with 1 tablespoon of olive oil and sprinkle with a dash of salt. Move the asparagus around to ensure an even coat. Place the asparagus on the grill. Grilling time will depend on the size of the asparagus; larger diameters (about 3/4 inch at the widest point) require about 5 minutes on two sides, for a total of 10 minutes rotating 180 degrees halfway through. Smaller diameters may only require 3 minutes per side.
While the asparagus is grilled, chop up the chives and avocado. To easily dice the avocado, cut it in half lengthwise and remove the pit. Cut crisscross marks into the face of the avocado, and then squeeze the avocado out of its skin, producing diced pieces!
After the asparagus has finished grilling, cut it into 2" pieces. Add asparagus, avocado, chives, lemon juice, and the remaining 1 tablespoon of olive oil to a mixing bowl. Add a dash of salt and a few grinds of pepper to taste. Toss gently to coat.