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All public Recipes -> Side Dish -> Asparagus, Artichoke and Mushroom Saute with Tarragon Vinaigrette

Asparagus, Artichoke and Mushroom Saute with Tarragon Vinaigrette

By: Jill R.

Description:
Time:	12 min (0 min to prepare, 12 min to cook)
Meal type:	Side Dish
Ethnicity:	Italian
Number of Servings:	4
Ingredients:
2 tablespoons olive oil 1 large shallot, sliced 1 clove garlic, minced 8 ounce mushrooms, sliced 1 pound asparagus cut into 3" pieces 8 ounce frozen artichokes, thawed 1/2 pint teardrop tomatoes 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 6 tablespoons extra virgin olive oil 3 tablespoons white wine vinegar 2 tablespoons chopped fresh tarragon 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper
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. 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: 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.
Notes:

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