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.
Be the first to review this recipe by clicking the button below