For dressing, in a small bowl stir together 1 tablespoon of the avocado oil, the rice wine, rice vinegar, soy sauce, salt, and garlic. Set aside.
In a large skillet heat the remaining 3 tablespoons avocado oil over medium-high heat. Add asparagus; cook for 3 to 4 minutes or until asparagus starts to brown and is crisp-tender, tossing occasionally.
Transfer asparagus to a large bowl. Add frisee, edamame, and parsley. Drizzle with dressing; toss gently.