Preheat the oven to 425 degrees F. On a baking sheet, toss the bread with 2 tablespoons olive oil and a pinch of salt. Arrange in a single layer. Transfer to the oven and bake 10 minutes or until crisp.In a 9x13 inch baking dish, toss together the remaining 1/4 cup olive oil, asparagus, sesame seeds, lemon zest, garlic, crushed red pepper flakes, salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the asparagus is lightly charred. Remove from the oven and remove the asparagus from the baking dish.Let the oil cool slightly in the dish, then add the vinegar and honey. Reserve this oil mix for serving over top. Meanwhile, make the feta. In a food processor, combine the feta, greek yogurt, and olive oil. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The feta can be kept in the fridge for up to 3 days. To serve, spread the feta out onto a large serving plate or shallow bowl. Spoon the asparagus over top and then drizzle on the reserved oil mix. Top with bread crumbs. Serve warm or at room temp.