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Asparagus, Artichoke, and Mushroom Sauté with Tarragon Vinaigrette

These vegetables combined with the tarragon dressing are absolutely delicious.  It is the perfect side dish to any dinner.
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Servings: 4
Ingredients Method Notes

Ingredients
  

Asparagus, Artichoke, and Mushroom Sauté
  • 2 Tablespoons olive oil
  • 1 large shallot diced
  • 1 garlic clove minced
  • 8 oz. mushrooms sliced
  • 1 bunch asparagus sliced into 3" pieces
  • 1 8oz. pkg. frozen artichoke hearts thawed
  • ½ pint grape tomatoes halved
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
Tarragon Vinaigrette
  • 6 Tablespoons extra virgin olive oil
  • 3 Tablespoons white wine vinegar
  • 2 Tablespoons fresh tarragon leaves chopped
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Method
 

Asparagus, Artichoke, and Mushroom Sauté
  1. Warm the oil in a large skillet over medium-high heat.        
  2. Add the shallot and the garlic and cook until tender, about 2 minutes.
  3. Add the mushrooms and cook until golden, about 5 minutes.
  4. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes.
  5. Turn off the heat and add the tomatoes, salt, and pepper.
Tarragon Vinaigrette
  1. Combine the oil, vinegar, tarragon, salt and pepper bowl and whisk well.  Toss with the vegetables and serve.

Notes

This recipe is from Giada De Laurentis.