Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

[Guest guest]

I made this last night and it was yummy. I used a

drained jar of marinated artichoke hearts instead of

frozen ones. I used grape tomatoes and baby bella

mushrooms. This would be great tossed with some

pasta. I only used about 1/2 of the vinaigrette.

 

Asparagus, Artichoke, and Mushroom Saute with Tarragon

Vinaigrette

Recipe courtesy Giada De Laurentiis

 

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:

 

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.