Steam the asparagus spears over 1 to 2 inches of water for about 2 minutes, or until they have softened but still snap. Transfer them to a bowl of ice water to stop the cooking, and then move them to paper towels to pat dry.
In a large skillet set over medium-low heat, melt the butter. Stir in the almonds and shake the pan for about 2 to 3 minutes, or until the butter is a dark gold color and has a nutty aroma. Be careful not to let the almonds darker than pale gold.
Add the steamed asparagus to the skillet and cover. Shake the pan so the butter coats the asparagus. Cook, shaking the pan continuously for about 2 to 4 minutes, or until the almonds and butter darken to a light brown color and the asparagus is cooked to your desired tenderness. If they start to darken too quickly, reduce the heat to low.
Sprinkle the asparagus with the lemon juice, tarragon, chives, and black pepper, and shake the pan until everything is evenly distributed.
Display the asparagus on a small platter and spoon the butter, herbs, and almonds over the top. Finish with a sprinkle of freshly ground black pepper and flaky sea salt. Serve immediately.
