Ingredients

Vegetable Saute:
2 tablespoons olive oil
1 large shallot, sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint teardrop tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Tarragon Vinaigrette:
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar

2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Vegetable Saute:

Directions

Warm the oil in a large skillet over medium-high heat.
Add the shallot and the garlic and cook until tender, about 2 minutes.

Ingredients

Add the
mushrooms and cook until golden, about 5 minutes. Add the asparagus
and artichokes and cook until the asparagus is tender, about 5 more minutes.
Turn off the heat and add the tomatoes, salt and pepper and reserve.

For the Tarragon Vinaigrette:

Directions

Combine the oil, vinegar, tarragon, salt and pepper
in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.

Toss the vegetables with the vinaigrette and serve.