"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Asparagus with Shitakes, Shallots, and Peas Recipe

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This recipe for Asparagus with Shitakes, Shallots, and Peas, by , is from The Haynie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Haynie
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbs olive oil
5 shallots, halved and thinly sliced
8 ounces shitake mushrooms, stems removed
coarse salt and pepper
1 1/2 tsp grated lemon zest
1 1/2 tsp chopped fresh tarragon
2 bunches medium thick asparagus tough ends removed, cut on diagonal 2 inch lengths
1 C frozen peas
2 tsp fresh lemon juice

Directions:
Directions:
Heat oil. Add shallots. Cook until the begin to color. Add mushrooms, season with salt and pepper. Continue cooking until both are tender. Transfer to a bowl. Add lemon zest and tarragon; toss to combine. In 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. Add peas to skillet and then drain. Transfer to bowl with mushrooms and onions. Add lemon juice. Toss and serve.

 

 

 

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