In a mixing bowl add sliced cherry tomatoes, chopped radish and cubed mango. Sprinkle with cilantro and chives, and drizzle with lemon juice. Mix to combine and season with salt and pepper. Let sit for 15 minutes to absorb flavours.
In a cast iron skillet add 1 tbsp coconut oil, bring to high heat. Chop the light ends off your asparagus and discard, keeping the fresh green tips. Toss asparagus into cast iron skillet and char, stirring often for 2-3 minutes, or until bright green and slightly blackened in places.
Transfer charred asparagus onto a serving tray and top with mango-tomato salsa. Sprinkle with more sea salt and pepper and serve.