In a bowl, whisk together the vinegar, sugar, oils, chives, and salt and pepper.
In a large, deep skillet of boiling salted water, cook asparagus for 3 to 7 minutes until crisp tender. Drain well and return it to the skillet.
Pour the dressing over the asparagus, shaking the skillet to coat every piece.
Serve on a platter and sprinkle with Parmigiano-Reggiano.