Asparagus, Artichoke, and Mushroom Sauté with Tarragon Vinaigrette
Use this recipe as a guideline and a suggestion, as you could really serve any odds and ends you find in the vegetable bin with this versatile vinaigrette. Think about adding broccoli florets, green beans, or summer squash, just to name a few.
Recipe information
Yield
4 servings
Ingredients
Tarragon Vinaigrette
Vegetable Sauté
Preparation
For the Tarragon Vinaigrette
Step 1
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
Step 2
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.
Step 3
Transfer to a serving bowl and serve immediately.
