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

• 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: