Asparagus with Shallots, Shitakes and Peas

 
2 tablespoons olive oil
8 ounces shitake mushrooms, stems removed
5 shallots, halved and thinly sliced lengthwise
1 ½ grated lemon zest
1 ½ teaspoons chopped fresh tarragon
2 bunches medium thick asparagus, tough ends removed, cut into 2” sections
1 cup frozen peas
2 teaspoons fresh lemon juice
salt and pepper

Heat oil over medium heat in large skillet with lid. Add shallots and cook 3 minutes until tender and they begin to color. Add mushrooms and season with salt and pepper. Cook, stirring occasionally until vegetables are tender, approximately 3 to 5 minutes. Place in a bowl and add lemon zest and tarragon and combine.

Bring two inches of water to a boil in skillet and add asparagus. Season with salt, cover and cook 3 to 4 minutes until bright green and tender. Add peas to skillet and drain. Transfer to bowl with shallots and mushrooms, add lemon juice and toss to combine.

Calories: 98
Protein: 4g
Fat: 5g
Carb: 11g
Fiber: 3g