Preheat oven to 425 degrees. Place the asparagus on a baking sheet and toss with some olive oil and sea salt to coat. Cook for 8 minutes.
Remove from the oven and place the asparagus on a serving platter or plate. Add crumbled feta, toasted almonds, and scallions across the top. Squeeze Meyer lemon juice all over and sprinkle the chopped dill. Finish with a drizzle of good extra virgin olive oil and some freshly cracked black pepper.