Asparagus with mushrooms, onions, and peas

Description

In a large skillet, heat the oil over medium heat. Add the shallots and cook until golden, about 3 minutes. Add the mushrooms, season with salt and pepper. Cook, stirring occasionally, until the mushrooms and onions are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest and tarragon, and mix well. In the same skillet, bring 5 cm of water to a boil. Add the asparagus and season with salt. Cover and cook until the asparagus turns bright green and tender, 3 to 4 minutes. Add the green peas. Transfer the mixture to the bowl with the onion and mushrooms, add lemon juice, mix well, and serve.

Instructions