May 27, 2009

Asparagus and Artichoke Sauté with Smoked Tofu and Tarragon Vinaigrette

Today was a wet cloudy day and with rain on and off. Boring day as my son Brandon pointed to me every 10 or 15 minutes. So we did something to shake the boredom. Cooking and baking is always fun. I have to thank him for all the pots, pans and all the mixing bowls he washed today.
This recipe that I made today is a Giada de Laurentiis original which I adapted to my taste.

Olive oil 2 tbsp
Shallot large finely minced 1
Clove garlic finely minced 1
Mushrooms sliced 8 ounces
Asparagus sliced into 3-inch pieces 1 bunch
Package frozen artichokes harts (thawed ) 1 (8 ounce)
Sweet cherry tomatoes halved 1/2 pint
Salt 1/2 tsp
Freshly ground black pepper 1/4 tsp
Smoked tofu cubed 1/2 cup (optional)

Tarragon Vinaigrette:
Olive oil 6 tbsp
White wine vinegar 3 tbsp
Chopped fresh tarragon leaves 2 tbs
Salt 1/2 tsp
Freshly ground pepper 1/4 tsp

To Sauté the vegetables:
Warm the oil in large skillet over medium heat add the minced shallot and the garlic and cook for 2 minutes until tender.

Add the mushrooms and cook stirring often for 5 minutes or until the mushrooms are golden.
Add the asparagus and the artichokes harts and cook for another 5 minutes or until the asparagus is tender.
Turn of the heat and add the tomatoes, salt and pepper.
For the vinaigrette:
Put all the ingredients together into a jar with tight lid and shake well. Pour over the sautéed vegetables and toss gently. If using tofu, just sprinkle over.
You can add cubed ham or any other combination you like.


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