Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

Step 1

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 mins. Add the mushrooms and cook until golden, about 5 mins.

Step 2

Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more mins. Turn off the heat and add the tomatoes, salt and pepper and reserve.

Step 3

For the vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar.

Step 4

Seal the jar and shake vigorously to mix the vinaigrette.

Step 5

Toss the vegetables with the vinaigrette and serve.

©foodnetwork

• For the vegetable saute

• 2 tbsp olive oil

• 1 large shallot, sliced

• 1 clove garlic, minced

• 225g mushrooms, sliced

• 1 bunch asparagus (450g), sliced into 7cm pieces

• 1 tin artichoke hearts, drained

• 150g small plum tomatoes, halved

• 1/2 tsp salt

• 1/4 tsp freshly ground black pepper

• For the tarragon vinaigrette

• 6 tbsp extra-virgin olive oil

• 45ml white wine vinegar

• 10g chopped fresh tarragon leaves

• 1/2 tsp salt

• 1/4 tsp freshly ground black pepper