Asparagus with Shiitakes, Shallots and Peas

2 tbsp. olive oil
5 shallots, halved and thinly sliced lengthwise
8 oz. shiitake mushrooms, stems removed
Coarse salt and ground pepper
1 ½ tsp grated lemon zest
1 ½ tsp chopped fresh tarragon
2 bunches medium thick asparagus (2 lbs total), tough ends removed, cut on diagonal into 2 inch lengths
1 c frozen peas
2 tsp fresh lemon juice

In a large nonstick skillet with a lid, heat oil over medium heat. Add shallots and cook until they begin to colour, about 3 minutes. Add mushrooms, season with salt and pepper. Cook, tossing occasionally until mushrooms and shallots are tender, 3 – 5 minutes. Transfer to a bowl and add, lemon juice, lemon zest and tarragon; toss to combine. Cook asparagus and peas for 3 – 5 minutes or until asparagus is tender. Please on serving platter, pour above mixture on top. Serve warm or at room temperature. Serves 6.

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