INGREDIENTS

INSTRUCTIONS

* Peel the asparagus stalks, then slice them diagonally, leaving the tips 2
to 3 inches long. If the tips are very thick, halve them lengthwise. Bring
a quart of water to the boil and add 1 teaspoon salt. Blanch the slivered
stalks until bright green and tender-firm, about 2 minutes. Scoop them out
and rinse with cold water. Next, blanch the tips until tender-firm, about 4
minutes, then rinse and set aside.
* Melt the butter in a 10 or 12-inch skillet or saute pan. When foamy, add
the shallots, thyme, and half the tarragon. Cook over medium heat, stirring
occasionally, for 3 to 4 minutes, then add the wine and simmer until it has
reduced to a syrupy consistency. Add the mushrooms and 1 teaspoon salt.
Raise the heat to high, and saute, stirring frequently, until they've given
up their juices and become tender, after about 5 minutes. Add the
artichokes to the pan, sprinkle the flour over the top and carefully fold
it into the vegetables. Add 1 cup water or vegetable stock and simmer until
the vegetables are heated through.
* To finish the dish, add the asparagus and peas and continue cooking until
they're hot. Taste for salt and season with a little pepper. Add the
remaining tarragon and serve.
Recipe by: Vegetarian Cooking For Everyone-Deborah Madison
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