Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

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:
  • 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
For the Vegetable Saute:

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

For the Tarragon Vinaigrette:

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.


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