ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS

Asparagus with Shiitakes, Shallots, and Peas image

Yield serves 6

Number Of Ingredients 7

2 tablespoons olive oil
5 shallots, halved and thinly sliced lengthwise
8 ounces fresh shiitake mushrooms, stems removed, caps cleaned
Coarse salt and freshly ground pepper
1 1/2 teaspoons finely grated lemon zest, plus 2 teaspoons fresh lemon juice
2 bunches medium-thick asparagus (about 2 pounds), tough ends trimmed, cut on the diagonal into 2-inch lengths
1 cup frozen peas (do not thaw)

Steps:

In a large skillet, heat oil over medium. Cook shallots, stirring frequently, until they begin to turn golden, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; season with pepper. Cook, tossing occasionally, until mushrooms are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest, and toss to combine.
In the same skillet, bring 2 inches of water to a boil. Add asparagus and 1/2 teaspoon salt; cover, and cook until asparagus is bright green and crisp-tender, 3 to 4 minutes. Stir in peas, then remove from heat. Drain and transfer to bowl with mushrooms. Add lemon juice; toss to combine. Serve warm or at room temperature.
nutrition information
(Per Serving)
Calories: 127
Saturated Fat: .7g
Unsaturated Fat: 3.9g
Cholesterol: 0mg
Carbohydrates: 15.6g
Protein: 6.6g
Sodium: 268mg
Fiber: 5.2g