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Ingredients

• 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

• 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

• 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.

Description

Cooking Channel Serves Up This Asparagus, Artichoke, And Mushroom Saute With Tarragon Vinaigrette Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel