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1 bunch thick asparagus, about 24 spears, ends trimmed
3 tablespoons extra virgin olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon lemon zest, from one lemon
1 tablespoon freshly squeezed lemon juice, from one lemon
1/3 cup crumbled feta cheese
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