Bring a 6 quart pot of lightly salted water to a boil.
Trim ends of asparagus and cut into 2" lengths. Trim snap peas. Add asparagus and snap peas to boiling water; cook 2-3 minutes or until crisp-tender.
Add peas; remove from heat and drain. Add vegetables to skillet with shallot butter. Gently toss over medium heat until hot and coated with the shallot butter.
For SHALLOT BUTTER, melt butter in a large nonstick skillet. Add shallots and cook, stirring often, 5 minutes or until tender. Stir in lemon zest, salt and pepper; remove from heat.
NOTE: The shallot butter can be done up to 2 days ahead and refrigerated in an airtight container.