1 cup marinated artichoke hearts
1 bunch fresh asparagus, cut into 2" segments
1 cup button mushrooms, halved
1/3 cup red onion, thinly sliced
1/2 cup red pepper, sliced
1 tbsp balsamic vinegar
1 tsp Dijon mustard
3 tbsp olive oil
3 tbsp fresh parmesan cheese, grated
Cook the vegetables
Put olive oil in a saucepan and heat. Saute the sliced red onions for 3-5 minutes. Add the asparagus segments and fry for a further 5 minutes. Add the mushrooms and red pepper and fry for a 5-7 minutes. Drain the artichoke hearts and add to the mixture and stir well, cooking for a further few minutes.
Prepare the dressing
Whisk the olive oil, mustard and balsamic vinegar together and add the parmesan cheese and mix. Add salt and lemon pepper to taste.
Transfer the vegetables to a serving dish and drizzle over the dressing.