I'm always looking for new ways to cook vegetable side dishes.

2 tablespoons olive oil
1 large shallot, sliced
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
8 oz frozen broccoli florets
1/2 pint cherry tomatoes, halved
salt and freshly ground black pepper

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
1/4 teaspoon dijon mustard, optional

Heat 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 broccoli and cook for three minutes. Add the tomatoes and cook an additional two minutes or until the asparagus is tender. Turn off the heat, add salt and pepper, and reserve.

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.