Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette
Adapted from Everyday Italian

Vegetable Saute:
2 Tbsp olive oil
1 large shallot, sliced
1 clove garlic, minced
8oz 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 tsp salt
1/4 tsp freshly ground black pepper

Tarragon Vinaigrette:
6 Tbsp extra-virgin olive oil
3 Tbsp white wine vinegar
2 Tbsp 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 minutes.

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.

For the Tarragon 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.