Rinse the asparagus under cold water and pat dry. Trim, holding each spear near the bottom and gently bending it; it will naturally snap.
Coarsely chop the almonds and combine them in a bowl with the breadcrumbs. Add a pinch of garlic powder, mix well to combine.
Arrange the asparagus in a single layer on a baking dish. Brush each with a bit of olive oil (do not use all the olive oil).
Sprinkle evenly with the breadcrumb mixture, then season with salt and pepper. Drizzle with the rest of the virgin olive oil.
Crumble the feta cheese and scatter it evenly over the asparagus.
Roast for about 20 minutes, or until the asparagus is tender but still slightly crisp and the topping is lightly golden.
Notes
Storage
Roasted asparagus is best enjoyed right out of the oven, but if you have leftovers, you can store it in the fridge once it has cooled to room temperature. Place it in an airtight container for about 2–3 days. Reheat it in the oven to help restore some crispness, rather than microwaving, which can make it limp.