Sesamrostad sparris med vispad feta.

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1. 1
   Preheat the oven to 425 degrees F.
2. 2
   On a baking sheet, toss the bread with 2 tablespoons olive oil and a pinch of salt. Arrange in a single layer. Transfer to the oven and bake 10 minutes or until crisp.
3. 3
   In a 9x13 inch baking dish, toss together the remaining 1/4 cup olive oil, asparagus, sesame seeds, lemon zest, garlic, crushed red pepper flakes, salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the asparagus is lightly charred. Remove from the oven and remove the asparagus from the baking dish.
4. 4
   Let the oil cool slightly in the dish, then add the vinegar and honey. Reserve this oil mix for serving over top. 5. Meanwhile, make the feta. In a food processor, combine the feta, greek yogurt, and olive oil. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The feta can be kept in the fridge for up to 3 days. 6. To serve, spread the feta out onto a large serving plate or shallow bowl. Spoon the asparagus over top and then drizzle on the reserved oil mix. Top with bread crumbs. Serve warm or at room temp. .