Asparagus with Shiitakes, Shallots, and Peas

• 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)

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

olive oil, shallots, shiitake mushrooms, salt, lemon zest, lengths, frozen peas

Taken from www.epicurious.com/recipes/food/views/asparagus-with-shiitakes-shallots-and-peas-394024 (may not work)