• 1/3 cup thinly sliced red onion
• 1 bunch of fresh asparagus, cut into 2" segments
• 1 cup of button mushrooms, sliced in halves
• 1 cup marinated artichoke hearts, drained and sliced
• 1/2 cup of sliced red bell pepper
• 3 tablespoons of olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dijon mustard
• 3 tablespoons of shredded parmasean cheese
• salt & lemon pepper tp taste

1. Heat a tablespoon of olive oil in a pan. Add the red onion and sautee for 3 to 5 minutes.
2. Add the cut asparagus for 5 minutes. Toss the mushroom halves and sliced red bell peppers to the mixture. Mix and sautee for another 5 to 7 minutes.
3. At last add the drained marinated artichoke hearts and toss the mixture till evenly distributed. Sautee for a few more minutes.
4. Prepare the dressing by adding the dijon mustard to the olive oil and balsamic vinegar. Wisk the dressing and add salt , lemon pepper and parmasean cheese.
5. Transfer the veggies to the serving dish and add dressing. Enjoy!