Break tough ends off of the asparagus and slice on the bias into 2 inch pieces. Steam or boil until bright green and crisp / tender; drain.
Heat the oil in a skillet over a medium flame. Add the shallots and saute until the slices are crisp and browned. Remove with a slotted spoon and blot on paper towels.
Add the asparagus, red pepper, and salt and pepper to taste. Toss over a medium flame until heated through. Add the oregano and heat one minute longer. Serve with the browned shallots scattered over the top.
