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Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

  • Level: Easy
  • Total: 27 min
  • Prep: 15 min
  • Cook: 12 min
  • Yield: 4 servings
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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


  1. 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:

  1. Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
  2. Toss the vegetables with the vinaigrette and serve.

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