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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
  

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

Instructions
 

Asparagus, Artichoke, and Mushroom Sauté

  • 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.

Tarragon Vinaigrette

  • 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.