ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS

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Asparagus with Shiitakes, Shallots, and Peas image

Harbingers of spring, asparagus and peas pair well with the earthy flavor of shiitakes mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 10

2 teaspoons olive oil
5 shallots, halved and thinly sliced lengthwise
8 ounces shiitake mushrooms, stems removed
Coarse salt
Ground pepper
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons chopped fresh tarragon
2 medium thick asparagus bunches, tough ends removed, cut on diagonal into 2-inch lengths (2 pounds total)
1 cup frozen peas
2 teaspoon fresh lemon juice

Steps:

  • In a large nonstick skillet with a lid, heat oil over medium. Add shallots and cook until they begin to color, about 3 minutes. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until mushrooms and shallots are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest and tarragon; toss to combine.
  • In the same skillet, bring 2 inches of water to a boil. Add asparagus, season with salt, cover, and cook until asparagus is bright green and tender, 3 to 4 minutes (timing will vary depending upon thickness of asparagus). Add peas to skillet, and then drain.
  • Transfer to bowl with the shallots and mushrooms, add lemon juice, and toss to combine.

Nutrition Facts : Calories 98 g, Fat 5 g, Protein 4 g

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