1. Prepare the dressing. In a bowl, whisk together olive oil, lemon juice, salt, and pepper. Add a little more lemon juice if you like your dressing lemony. Set aside.
2. If using fresh asparagus, bring a pot bring a pot of salted water to a boil. Add asparagus and blanch for four minutes. Meanwhile, prepare an ice bath (a bowl with ice and cold water). Drain asparagus and add to ice bath for two minutes. If using frozen asparagus, thaw them.
3. In a small saucepan over medium heat, heat oil. Add shallots and cook, stirring occasionally, until shallots are golden brown and crisp, 10 to 12 minutes. Transfer shallots to a paper towel-lined plate.
4. Toss dressing with asparagus and peas to coat, and season with salt and pepper to taste. Transfer to a serving platter and top with fried shallots and beef fry.
In order to properly inspect asparagus for any kind of infestation, the tips and triangular side leaves must be shaved off, which is why only those sold with a reliable hechsher (primarily) frozen are recommended for use.