Karp Family Recipes

Asparagus, Artichoke and Mushroom Saute with Tarragon Vinnaigrette

Category: Vegetables

Serves: 4

Ingredients:

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

Directions:

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. To serve, toss the vegetables with tarragon vinaigrette and serve.