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Asparagus Vegetable Medley

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  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.

Recipe Summary

Side Dish
Slow Cooked

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Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 816 Calories from Fat 310

% Daily Value*

Total Fat 34 g51.8%

Saturated Fat 2.9 g14.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 336.2 mg14%

Total Carbohydrates 113 g37.7%

Dietary Fiber 33 g132%

Sugars 40.4 g

Protein 32 g65%

Vitamin A 368.4% Vitamin C 643.9%

Calcium 76.6% Iron 204.6%

*Based on a 2000 Calorie diet

Asparagus Vegetable Medley Recipe