Asparagus, Artichoke, and Mushroom Saute with 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
• 2 tablespoons olive oil
• 1 large shallot, sliced
• 1 garlic clove, minced
• 8 ounces button mushrooms, trimmed and sliced
• 1 bunch of asparagus (1 pound), trimmed and cut in 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

1. Combine the oil, vinegar, tarragon, salt, and pepper in a glass screw-top jar.
2. Seal the jar and shake vigorously to mix.
3. Warm the oil in a large skillet over medium-high heat.
4. Add the shallot and garlic and saute until tender, about 2 minutes.
5. Add the mushrooms and cook until golden, about 5 minutes, stirring frequently.
6. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes, stirring occasionally.
7. Turn off the heat and add the tomatoes, salt, and pepper; toss with the vinaigrette.
8. Transfer to a serving bowl and serve immediately.

extravirgin olive oil, white wine vinegar, tarragon, salt, freshly ground black pepper, olive oil, shallot, garlic, button mushrooms, teardrop tomatoes, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/asparagus-artichoke-and-mushroom-saute-with-tarragon-vinaigrette-376568 (may not work)