Lunch: Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

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Asparagus

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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

Instructions

Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes.
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.

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