ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTé WITH TARRAGON VINAIGRETTE

Asparagus, Artichoke, and Mushroom Sauté with Tarragon Vinaigrette image

Yield 4 servings

Number Of Ingredients 16

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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
Vegetable Sauté
2 tablespoons olive oil
1 large shallot, sliced
1 garlic clove, minced
8 ounces button mushrooms, trimmed and sliced
1 bunch of asparagus (1 pound), trimmed and cut in 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

Steps:

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.
For the Vegetable Sauté
Warm the oil in a large skillet over medium-high heat. Add the shallot and garlic and sauté until tender, about 2 minutes. Add the mushrooms and cook until golden, about 5 minutes, stirring frequently. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes, stirring occasionally. Turn off the heat and add the tomatoes, salt, and pepper; toss with the vinaigrette.
Transfer to a serving bowl and serve immediately.