Cooking time: 12 minutes
Preparation Time: 15 minutes
Difficulty: Easy
Ingredients
- 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 (225g) package frozen artichoke hearts thawed
- 150g teardrop tomatoes halved
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- For the tarragon vinaigrette:
- 6 tbsp extra-virgin olive oil
- 45ml white wine vinegar
- 10g chopped fresh tarragon leaves
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Directions
- For the vegetable sauce: 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.
