Begin by preparing all the ingredients to be sauteed. Mince the garlic well and set aside. Remove the stem and seeds from the poblano, then slice the poblano into thin strips. Trim the bottoms off the asparagus and cut the asparagus into 1” pieces. Dice the turkey into ½” cubes. Heat a large nonstick skillet over medium high heat until hot. Add the avocado oil and swirl the pan to distribute the oil. Add the poblanos and the garlic together and saute for 1-2 minutes.
Add the diced turkey, and saute for 3-4 minutes or until the turkey starts to get nice browning on some of the sides.
Add the asparagus spears and saute for 1-2 minutes.
Then add the spinach leaves and cook until wilted.
Finally add in the feta cheese by crumbling it over the top. Then gently fold it in. Serve hot.