Sauteed Asparagus

For The Sautéed Asparagus
Extra virgin olive oil
1 pound asparagus, trimmed and sliced into 3-inch pieces
Kosher salt
Black pepper

Optional Toppings
3 garlic cloves, minced
1 shallot, chopped
1 lemon, zested and juiced
1 teaspoon Aleppo pepper or red pepper flakes
1 teaspoon za’atar
1/3 cup jarred roasted red peppers, drained and chopped
1/3 cup feta cheese (or more to your liking), crumbled

To Cook Asparagus In A Pan
Get the oil very hot. Heat a cast iron pan over medium-high heat. Once it’s hot, add enough oil to generously coat the pan (about ¼ cup) and wait until it’s shimmering.
Sauté the asparagus. Add the asparagus and a good pinch of salt and pepper. Cook 2 minutes, tossing regularly. If you’re adding the toppings, skip to the next step. Otherwise, continue to cook until the asparagus is tender and lightly browned, about 3 minutes more. Serve immediately.

Optional: Add The Toppings
Add the aromatics. When the asparagus has lightly softened and is still a bright green, add the shallots and garlic. Cook, stirring frequently, until the asparagus is tender and lightly browned, about 3 minutes.
Season. Remove from the heat and stir in the lemon juice, zest, and spices. Top with the roasted peppers and feta cheese.

**Thought was very good, but a little too much of the toppings.  Overwhelmed the asparagus some.  Reduce and maybe only use some of them and vary it.