If you’d like to use fresh peas (you’ll need about a pound for one cup shelled), add them along with the mushrooms.

　　

Ingredients

serves 6

　　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)

　　

Step 1

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.

　　

Step 2

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

Step 3

(Per Serving)

　　

Step 4

Calories: 127

　　

Step 5

Saturated Fat: .7g

　　

Step 6

Unsaturated Fat: 3.9g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrates: 15.6g

　　

Step 9

Protein: 6.6g

　　

Step 10

Sodium: 268mg

　　

Step 11

Fiber: 5.2g

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