Recipe courtesy of Giada De Laurentiis
Episode: Venetian Holiday
Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette
Total:
27 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
27 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Vegetable Saute: 
  • 2 tablespoons olive oil
  • 1 large shallot, sliced
  • 1 clove garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 bunch asparagus (1 pound), sliced into 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
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

Directions

For the Vegetable Saute:

Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes.

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 the vinaigrette.

Toss the vegetables with the vinaigrette and serve.

IDEAS YOU'LL LOVE

Thimbles with Mushrooms and Artichokes

Recipe courtesy of Giada De Laurentiis

Wild Mushroom and Asparagus Risotto

Recipe courtesy of Alton Brown

Asparagus Lasagna

Recipe courtesy of Giada De Laurentiis

Artichokes with Roasted Garlic Aioli

Recipe courtesy of Laura Calder

Asparagus Salad with Lemon Vinaigrette

Recipe courtesy of Roger Mooking

Asparagus and Smoked Salmon Bundles

Recipe courtesy of Giada De Laurentiis

Asparagus with Vin Santo Vinaigrette

Recipe courtesy of Giada De Laurentiis

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here