A beautiful side dish Easter, this would also work with most brunch menus.
In a small saucepan, heat the olive oil, garlic, lemon zest, oregano, and red pepper flake over low heat just until the garlic starts to become golden. Remove pan from heat and cool about 10 minutes. (Garlic will continue to brown a bit more).
Preheat oven to 425 degrees.
On a rimmed baking sheet, toss asparagus with infused oil until well coated. Arrange asparagus in a single layer, using a second baking sheet if necessary. Sprinkle with salt and pepper. Toss Feta evenly over asparagus.
Roast asparagus for 10-12 minutes until it reaches desired tenderness. Cut lemon in half and squeeze lemon over asparagus and serve.