With a vegetable peeler, gently peel the outer layer of the asparagus stalks. Cut off the tough, woody ends at the bottom and discard.

In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 30 seconds. Add the peeled and trimmed asparagus and cook, stirring occasionally, until tender, about 5 minutes. Add the peas, tomatoes, vinegar, chives, salt, and pepper. Cook for 1 minute, stirring gently. Serve warm or at room temperature.