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Asparagus Vegetable Medley

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Ingredients
  Asparagus 2 Pound, cut crosswise on the diagonal into 1-inch pieces
  Leeks 2 Large, rinsed well, halved lengthwise, and sliced (White Part Only)
  Green bell pepper 1 , cut into thin strips
  Red bell pepper 1 , cut into thin strips
  Chicken broth/Vegetable broth 1⁄3 Cup (5.33 tbs) (Homemade Or Canned)
  Wine vinegar 1⁄4 Cup (4 tbs) (Red Or White)
  Dried dill weeds 2 1⁄2 Teaspoon
  Dried tarragon 1 1⁄2 Teaspoon, crushed
  Extra virgin olive oil 2 Tablespoon
Directions

1. In a 3 1/2-quart electric slow cooker, mix together the asparagus, leeks, green and red bell peppers, broth, 3 tablespoons of the vinegar, 2 teaspoons of the dill weed, and 1 teaspoon of the tarragon.
2. Cover and cook on the low heat setting 5 to 5 1/2 hours, or until the asparagus is tender but still slightly crisp.
3. Drain off and discard the cooking liquid. Mix in the remaining 1 tablespoon vinegar, 1/2 teaspoon dill weed, and 1/2 teaspoon tarragon. Add olive oil to taste.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Vegetable

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