Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

Recipe courtesy of Giada De Laurentiis
Show: Everyday Italian Episode: Venetian Holiday
TOTAL TIME: 27 min
Prep: 15 min
Inactive Prep: --
Cook: 12 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:
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
      FOR THE VEGETABLE SAUTE:
      • 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 and reserve.
        • FOR THE TARRAGON VINAIGRETTE:
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            Directions

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