Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

AsparagusThese vegetables combined with the tarragon dressing are absolutely delicious.  It is the perfect side dish to any dinner.


2 Tablespoons olive oil
1 large shallot, diced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch of asparagus, sliced into 3″ pieces
1-8oz. package frozen artichoke hearts, thawed
1/2 pint grape tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
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 pepper

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.

Combine the oil, vinegar, tarragon, salt and pepper bowl and whisk well.  Toss with the vegetables and serve.

Serves:  4

This recipe is from Giada De Laurentis.