Asparagus Vegetable Medley
|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|
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.