Sauteed asparagus, artichokes and mushrooms in a tarragon vinaigrette

Votes: 1

How to Make - Sauteed Asparagus, Artichokes, and Mushrooms in Tarragon Vinaigrette

Time: 30 min.
Complexity: easily
Servings: 4

Sauteed asparagus, artichokes, mushrooms, and cherry tomatoes in a fragrant tarragon dressing is a wonderful dish for a delicious Italian-style dinner. When adding ingredients to the pan, follow the exact order, and all the vegetables will be perfectly cooked, bright, and juicy. Serve with a glass of white wine for a light dinner or as a side dish for fish or meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vegetable sauté

2 tbsp. l. olive oil
1 large shallot, thinly sliced
1 clove garlic, minced
220 g mushrooms, thinly sliced
1 bunch asparagus (450 g), cut into 7 cm pieces.
1 package (220 g) frozen artichoke hearts, thawed
1 cup cherry tomatoes, halved
0.5 tsp salt
1/4 tsp ground black pepper

Vinaigrette with tarragon

6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
0.5 tsp salt
1/4 tsp ground black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Vegetable sauté:

Heat olive oil in a large skillet over medium-high heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the mushrooms and asparagus to the skillet and cook until softened. Add the artichoke hearts, season with salt and pepper to taste, and cook until heated through. Remove the skillet from the heat, add the tomatoes, and stir to heat through.
Vinaigrette with tarragon:

Combine olive oil, vinegar, tarragon, salt, and black pepper in a glass jar with a screw-on lid. Seal the jar and shake vigorously to combine the dressing.