Heat oven to 375°F. Spread ¼ cup almonds on baking sheet and toast for 8 - 10 minutes or until beginning to darken. Let cool, then coarsely chop.
In a small saucepan over low heat, combine butter, 1 ½ tablespoon olive oil, garlic, oregano, orange zest and lemon zest. Swirl occasionally and cook for 10 - 15 minutes or until garlic becomes golden brown and fragrant. Remove from heat and stir in orange juice, lemon juice, sea salt and pepper.
Meanwhile, snap tough ends from asparagus spears. Save for another use.
Heat broiler. Toss asparagus spears with remaining ½ tablespoon olive oil and arrange on a baking sheet. Broil until they begin to develop deep brown spots and are crisp-tender. Transfer to serving dish, sprinkle with chopped almonds and drizzle with citrus sauce. Serve warm.