For the asparagus, peel 2/3 from the bottom or remove the woody end. Bring a large (more high than wide) pot with water, salt and a dash of milk to a boil and place the asparagus in it.
Bring to a boil once briefly and turn off to keep the asparagus nice and firm to the bite. Meanwhile, melt or heat some coconut oil in a second pan.
Carefully strain the asparagus and sear it in the pan on all sides. Serve with chives and fresh bread.
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