If you’d like to use fresh peas (you’ll need about a pound for one cup shelled), add them along with the mushrooms.
Recipe information
Yield
serves 6
Ingredients
Preparation
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
