Sauteed asparagus, artichokes and mushrooms in a tarragon vinaigrette

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. Toss the vegetables with the dressing and serve.