Vegetable SauteCuisine: Parve Category: Vegetable Servings: 8 Ingredients:2 tablespoons olive oil1 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 Tarragon Vinaigrette: 6 tablespoons extra-virgin olive oil 3 tablespoons white wine vinegar 2 tablespoons chopped fresh tarragon leaves 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. 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. For the Tarragon 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 NOT TRIEDClick Here To Return To The Recipe List This Page Generated By: |