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Asparagus Vegetable Medley

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* 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

 

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