Set three bowls up for an assembly line for the coating. In bowl 1, add just the chickpea flour. Set aside.
In bowl 2, add the eggs and beat. Set aside.
In bowl 3, combine almond meal, parmesan, sea salt, and pepper. Set aside.
Working in batches, dredge asparagus in bowl 1 (chickpea flour), dip into bowl 2 (eggs), and then dredge in bowl 3 (almond meal mixture), pressing to coat.
Place the coated asparagus in a single layer onto the prepared baking sheet. Repeat with remaining asparagus spears.
Serve immediately. Can serve with ranch dipping sauce, if desired.