Steam asparagus until very al dente. Remove and place in ice bath with lemon wedges to preserve color. (This can be done the day before.)
Preheat oven on broil setting.
Place asparagus on an ovenproof platter. Top with shredded mozzarella and Parmesan. Drizzle lightly with extra virgin olive oil, and add salt and pepper to taste.
Broil the asparagus in the oven for a few minutes, until the cheese melts and begins to turn golden brown.
In the meantime, in a medium-sized pan, melt the butter on low heat and add Marcona almonds. Cook until almonds start to toast and the butter lightly browns. Remove from heat.
Remove asparagus from the oven. Pour toasted almonds and brown butter over asparagus.
Add lemon zest and red chili pepper flakes as an optional garnish, and serve.
Chef Donatella Arpaia Tip: If you’re not a fan of asparagus, try this recipe with string beans. It will look just as elegant and your guests will love it!