Toss the asparagus with olive oil, salt, and pepper. Char directly over an open flame until deeply colored with some blackened edges and tender but still slightly firm. Alternatively, roast at 450°F until charred and cooked through.

Blend the chopped garlic chives with neutral oil on high speed for about 5 minutes until the mixture is hot and turns vibrant green. Strain through a fine strainer or cheesecloth and set aside.

Whisk egg yolks over medium heat until slightly thickened, then add water and continue whisking until foamy. Slowly drizzle in melted butter while whisking constantly until the sauce thickens enough to coat the back of a spoon. Add green oil gradually until the desired bright green color is reached, then finish with chopped chives, lemon juice, and salt. Keep warm, not hot.

Add sliced shallots and oil to a cold pan and slowly bring up the heat until the shallots are lightly browned. Strain and reserve the oil. Cook the diced sausage until crispy, then add honey, vinegar, and chili flakes. Let the mixture simmer and reduce slightly until glossy. Season with salt and let cool slightly.

Arrange the charred asparagus on a plate. Spoon the sausage shallot sauce over the top. Sprinkle with chopped Marcona almonds, then finish with green hollandaise and flaky salt.