Asparagus artichoke and mushroom saute with tarragon vinaigrette

Cooking time: 12 minutes
Preparation Time: 15 minutes
Difficulty: Easy


  • 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


  1. 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.
  2. 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.
  3. Toss the vegetables with the vinaigrette and serve.


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