Trim the woody ends of the asparagus and slice the asparagus into 3rds (2-inch pieces are perfect)

Cook the Asparagus: You can choose from pan sauteing the asparagus or blanching.

Pan-Saute:  Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the asparagus.  Cook the asparagus for about 5 minutes until it is bright green, crisp, yet tender.  Immediately remove from the heat and place in your serving dish.

Blanch: If you choose to blanch it, then you'll bring a large pot of salted water to a boil.  Add the asparagus and blanch it for 1-2 minutes until bright green and tender.  Using tongs, remove the asparagus from the boiling water and transfer it to a bowl of ice water to stop the cooking process.  Drain the asparagus and place it on paper towels to dry.

Roast: Preheat the oven to 425° F.  Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper.  Roast for 10 minutes.  if the asparagus is a little thicker, it may take 12-15 minutes.

Prepare the dressing by whisking together the lemon-flavored avocado oil (or olive oil), lemon zest and juice, Dijon mustard, salt, and pepper until it is emulsified.  Add the shallots to the bowl and let them sit for a few minutes to help them soften slightly and take the bite out.

Plate the asparagus and gently toss it with the dressing.  Top with feta cheese, Marcona almonds, and extra lemon zest.  Stir to combine.