In a small bowl, combine the canola oil, chives, parsley, freshly ground pepper, and salt; mix well. Set aside.
In a large sauté pan over medium-high heat, heat the olive oil. Add the asparagus and sauté for 5 minutes. Add the peas and garlic, and sauté until the asparagus and peas are just tender, about 8 minutes. Add the tomatoes and sauté for 2 minutes. Transfer the mixture to a large platter.