/ Asparagus with mushrooms, onions and peas

Asparagus recipe with mushrooms, onions and peas

  • Olive oil - 2 teaspoons
  • Shallots - 5 pieces
  • Shiitake mushrooms - 240 Grams
  • Salt and ground pepper - - To taste
  • Lemon peel - 1 1/2 teaspoons
  • Fresh tarragon - 1 1/2 teaspoons
  • Asparagus - 900 Grams (sliced)
  • Peas - 1 cup (frozen)
  • Lemon juice - 2 teaspoons

In a large frying pan heat the oil over medium heat. Add the shallots and fry until the onions are golden, about 3 minutes. Add the mushrooms, season with salt and pepper. Fry, stirring occasionally, until mushrooms and onions are soft, from 3 to 5 minutes. Put in a bowl. Add lemon zest and tarragon, stir. In the same frying pan, bring the water 5 cm to a boil. Add the asparagus, season with salt. Cover and cook until the asparagus turns bright green and soft, for 3 to 4 minutes. Add green peas. Put the mixture in a bowl with onions and mushrooms, add the lemon juice, mix and serve.

Servings: 6

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