Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette Recipe

Name: Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 tablespoons olive oil; 1 large shallot, sliced; 1 garlic clove, minced; 8 ounces button mushrooms, trimmed and sliced; 1 bunch of asparagus (1 pound), trimmed and cut in 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

Servings: persons

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
2 tablespoons olive oil
1 large shallot, sliced
1 garlic clove, minced
8 ounces button mushrooms, trimmed and sliced
1 bunch of asparagus (1 pound), trimmed and cut in 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

1
Combine the oil, vinegar, tarragon, salt, and pepper in a glass screw-top jar.
2
Seal the jar and shake vigorously to mix.
3
Warm the oil in a large skillet over medium-high heat.
4
Add the shallot and garlic and saute until tender, about 2 minutes.
5
Add the mushrooms and cook until golden, about 5 minutes, stirring frequently.
6
Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes, stirring occasionally.
7
Turn off the heat and add the tomatoes, salt, and pepper; toss with the vinaigrette.
8
Transfer to a serving bowl and serve immediately.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, 3 tablespoons white wine vinegar, 2 tablespoons chopped fresh tarragon leaves, 1/2 teaspoon salt, and more.

Yes, Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

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