Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus spears and place them on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder and half of the sea salt.
Roast the asparagus for 10-12 minutes until they are tender and slightly charred at the tips.
While the asparagus roasts, crack the eggs into a medium bowl. Add the liquid egg whites, Greek yogurt, black pepper, and the remaining sea salt.
Whisk the egg mixture vigorously until completely smooth and no yogurt streaks remain; this creates a high-protein, velvety base.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.
Pour the egg mixture into the skillet. Let it sit for 30 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, large curds.
When the eggs are nearly set but still look slightly moist, sprinkle the crumbled feta cheese over the top and fold gently one last time.
Remove the skillet from the heat immediately to prevent overcooking.
Plate the golden scrambled eggs alongside the roasted asparagus and finish the dish with a fresh dusting of lemon zest for a bright pop of flavor.