Bring a large pot of salted water to a boil. Once boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain.

Meanwhile, wash and dry all produce. Trim and discard woody ends from asparagus; cut stalks crosswise into 1-inch pieces. Dice tomato. Mince chives. Zest and quarter lemon. Melt 1 TBSP plain butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Turn off heat and stir in a pinch of lemon zest and chili flakes. Transfer to a small bowl.

Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender, 2-4 minutes. Add tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.

Add penne, garlic herb butter, half the Parmesan, and 1/3 cup reserved pasta water (1/2 cup for 4 servings) to pan with veggies; stir until thoroughly combined. Season with salt and pepper.

Add 1 TBSP plain butter (2 TBSP for 4 servings), half the chives, remaining lemon zest, and as many remaining chili flakes as you like to pan with pasta. Cook, stirring, until pasta is coated in sauce, 1-2 minutes. Turn off heat and stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.

Divide pasta between bowls. Sprinkle with panko mixture and remaining Parmesan. Drizzle each bowl with olive oil. Garnish with remaining chives. Serve with remaining lemon wedges on the side.