Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and just tender, about 1 min. Remove and dunk asparagus into a bowl of ice and water. Once cooled, remove and drain.
Slice 1 lemon into thin slices and set aside. Zest the other lemon and reserve the zest.
To serve hot, heat 1 tbsp olive oil in a skillet over medium-high heat and sauté asparagus until just hot, then proceed. To serve room temp, just assemble on a platter, cooled, as is.
Mix the asparagus and lemon slices on a platter. Top with the olives, feta, lemon zest and drizzle with a little olive oil. Sprinkle with black pepper and serve.
The secret to a make-ahead recipe like this asparagus with lemon dish, is blanching. Green veggies love to be cooked this way.