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Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette
Recipe courtesy Giada De Laurentiis
- Total Time:
- 27 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 12 min
- Level:
- Easy
- Yield:
- 4 servings
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
- FOR THE VEGETABLE SAUTE:
- FOR THE TARRAGON VINAIGRETTE:
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.