Trim 2 lb asparagus and cut it into thirds.

Slice 3 shallots and mince 1 garlic clove.

Heat the large skillet over medium-high heat.

Add 1 tbsp olive oil and the asparagus to the skillet.

Season asparagus with 1/4 tsp salt and black pepper.

Cook asparagus for 5-7 min until browned and tender-crisp.

Transfer asparagus to a mixing bowl and reduce heat to medium.

Add 2 tbsp olive oil and the sliced shallots to the skillet.

Season shallots with 1/4 tsp salt and cook for 9-12 min.

Drain browned shallots on paper towel and raise heat to medium-high.

Sear lemon slices in the dry skillet for 2 min per side.

Finely chop the charred lemon slices.

Combine chopped lemon, 6 tbsp olive oil, vinegar, water, honey, garlic, mustard, 1/2 tsp salt, oregano and pepper in a jar.

Close the jar and shake until the dressing is combined.

Add asparagus, shallots, arugula, feta, almonds and raisins to a serving bowl.

Pour over the charred lemon dressing and toss gently.