Preheat the grill to high.
Arrange the cleaned and trimmed asparagus spears on a baking sheet covered with foil for easy clean-up.
Drizzle the asparagus with 2 tablespoons of olive oil, and season with salt, pepper, garlic, onion powder, Italian herbs. Toss well to combine.
Transfer the asparagus spears onto the hot grill, perpendicular to the grates so they don't fall through. Cover and cook for 3 to 4 minutes, or until nicely browned crisp, do not overcook. Transfer from the grill back onto the foil-lined baking sheet and let it cool.
Cut grilled asparagus into bite-sized pieces and add it to a large mixing bowl.
Add the remaining olive oil, lemon zest, and lemon juice to the bowl, toss to combine.
Add the feta and gently toss. Taste and adjust for salt, pepper, and lemon juice.
Transfer to a serving platter and enjoy.