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

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Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
6
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Ingredients

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Directions

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  • 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.

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  • 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.

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