Heat lavender oil in a large, nonstick skillet over medium-high heat.

Slice chicken into thin strips and season with salt and pepper. Saute chicken over medium-high heat until browned on the outside, about 3-5 minutes.

Remove chicken from pan using tongs, and add in garlic and onions. Cook until onion softens and starts to become translucent about 4-5 minutes.

Add in broth, asparagus, and chicken and cook until asparagus becomes tender but still crisp and until chicken is cooked through (about 8-10 minutes). Add in additional salt and pepper if desired.

Divide evenly amongst 4 plates and sprinkle with parsley and lavender flower herbs. Serve immediately.