Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

Ingredients

• 1 pound asparagus sliced into 3-inch pieces
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons tarragon leaves fresh chopped
• 8 ounce artichoke hearts frozen thawed
• 1 clove garlic minced
• 8 ounces mushrooms sliced
• 2 tablespoons olive oil 
• 6 tablespoons olive oil extra-virgin
• 0.5 teaspoon salt 
• 1 large shallots sliced
• 0.5 pint teardrop tomatoes halved
• 3 tablespoons citrus champagne vinegar 

Equipment

• frying pan

Directions

1. Watch how to make this recipe.
2. Warm the oil in a large skillet over medium-high heat.
3. Add the shallot and the garlic and cook until tender, about 2 minutes.
4. Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
5. Toss the vegetables with the vinaigrette and serve.