Free Recipe Asparagus Vegetable Medley
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Asparagus Vegetable Medley Recipe
2 lb Asparagus
Cut crosswise on the
-diagonal into 1-inch
Pieces
2 lg Leeks; (white part only),
Rinsed well and halved
-lengthwise and
Sliced
1 Green bell pepper
Cut into thin strips
1 Red bell pepper
Cut into thin strips
1/3 c Homemade or canned chicken
-or vegetable
Broth
1/4 c Red or white wine vinegar
2-1/2 ts Dried dill weed
1-1/2 ts Dried tarragon; crushed
1 tb Extra-virgin olive oil; up
-to 2
Asparagus Vegetable Medley Preparation
This makes a terrific warm vegetable or chilled salad It”s a great way to use asparagus in season, when it is plentiful and a good buy. For an extra fillip, top with shavings of imported Parmesan cheese. MAKES 4 TO 6 SERVINGS 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, V2 teaspoon dill weed, and 1/2 teaspoon tarragon. Add olive oil to taste. Serve immediately or refrigerate and serve chilled. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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