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Asparagus, Artichoke and Mushroom Saute with Tarragon Vinaigrette Recipe

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This recipe for Asparagus, Artichoke and Mushroom Saute with Tarragon Vinaigrette, by , is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Freitas

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable Saute:
2 T. olive oil
1 large shallot, diced
1 clove garlic, minced
8 oz. mushrooms, sliced
1 bunch asparagus, sliced into 2" pieces
1 8 oz. artichoke hearts, cut
1/2 pint teardrop tomatoes, halved
1/2 t. salt
1/4 t. freshly ground black pepper

Tarragon Vinaigrette:
6 T. extra virgin olive oil
3 T. white wine vinegar
2 T. chopped fresh tarragon leaves
1/2 t. salt
1/4 t. freshly ground black pepper

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

Add mushrooms and cook until golden about 5 mins. Add asparagus and artichokes and cook until asparagus is tender about 5 mins. Turn off heat and add the tomatoes, salt and pepper.

For 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 to your desired taste and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
Great garden fresh taste, the tarragon is strong and distinct, so use the dressing lightly and enjoy!

 

 

 

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