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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.

Food Network