Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

  • 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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