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:
Description
Food Network Invites You To Try This Asparagus, Artichoke, And Mushroom Saute With Tarragon Vinaigrette Recipe From Everyday Italian.
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