Rinse the asparagus and snap off the bottoms.

Line up the ends of the stalks and tie the bunch together.

Place a steamer insert into a saucepan with water in the bottom.

Bring the water to a boil. Place the asparagus stalk side down in the steamer insert and reduce the heat.

Steam until bright green and tender, about 4-8 minutes.

While the asparagus is steaming make the vinaigrette.

In a small mixing bowl blend the sea salt and the balsamic vinegar.

When the salt has dissolved, pour a thin stream of the olive oil into the mixture while whisking. Whisk until the olive oil is incorporated.

Add the fresh chives and whisk again.

Remove the asparagus from the steamer, cut the string, and arrange it in the serving bowl.

Spoon the vinaigrette across the middle and serve.