Guest guest Posted March 6, 2001 Report Share Posted March 6, 2001 * Exported from MasterCook * Asparagus Vegetable Medley Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds asparagus --cut crosswise on the diagonal into 1-inch pieces 2 large leeks (white part only) --rinsed well and halved lengthwise & sliced 1 green bell pepper -- cut into thin strips 1 red bell pepper -- cut into thin strips 1/3 cup homemade or canned vegetable broth 1/4 cup red or white wine vinegar 2 1/2 teaspoons dried dill weed 1 1/2 teaspoons dried tarragon -- crushed 1 tablespoon extra-virgin olive oil -- up to 2 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. Serve immediately or refrigerate and serve chilled. - - - - - - - - - - - - - - - - - - - NOTES : 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 _____ Quote Link to comment Share on other sites More sharing options...
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