Asparagus With Shiitakes, Shallots, And Peas

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2 teaspoons olive oil

5 shallots, halved and thinly sliced lengthwise

8 ounces shiitake mushrooms, stems removed

Coarse salt

Ground pepper

1 1/2 teaspoons grated lemon zest

1 1/2 teaspoons chopped fresh tarragon

2 medium thick asparagus bunches, tough ends removed, cut on diagonal into 2-inch lengths (2 pounds total)

1 cup frozen peas

2 teaspoon fresh lemon juice

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