Place fennel, carrots, and asparagus on a baking sheet. Toss with 3Tbsp. olive oil, sprinkle with salt and pepper to taste. Roast 10 minutes, check turning vegetables, and roast a few minutes longer till they are completely tender. Remove from oven. Toss with lemon juice, cilantro, feta and remaining 1 Tbsp olive oil. Season with more salt and pepper if wanted. Top with pistachios. Enjoy!