Preheat the oven to 200° C / 400° F. Wash the asparagus and pat dry with a paper towel. Snap off the woody ends.
Alternatively, you can cut the woody ends with a knife.
Place the asparagus on a rimmed baking sheet in a single layer lined with parchment paper and brush with olive oil and sprinkle with salt and pepper. Bake for 10 minutes until tender.
Combine the lemon juice, lemon zest, and olive oil in a small bowl.
Place the roasted asparagus on a serving plate, drizzle with lemon & olive oil, top with crumbled feta cheese and freshly chopped parsley. Serve immediately.
Rainbow Chard with olive oil & lemon
Grilled Asparagus in Foil