Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

  • Preparation Time15 mins
  • Cooking Time12 mins
  • DifficultyEasy

For the vegetable saute

2 tbsp olive oil
1 large shallot, sliced
1 clove garlic, minced
225g mushrooms, sliced
1 bunch asparagus (450g), sliced into 7cm pieces
1 tin artichoke hearts, drained
150g small plum tomatoes, halved
1/2 tsp salt
1/4 tsp freshly ground black pepper

For the tarragon vinaigrette

6 tbsp extra-virgin olive oil
45ml white wine vinegar
10g chopped fresh tarragon leaves
1/2 tsp salt
1/4 tsp freshly ground black pepper
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 mins. Add the mushrooms and cook until golden, about 5 mins.

Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more mins. Turn off the heat and add the tomatoes, salt and pepper and reserve.

For the 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.

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