Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

  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)

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