Vegetarian Asparagus Vegetable Medley

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Vegetarian Crockpot Asparagus Vegetable Medley

 

2 lbs. asparagus cut into 1 " pieces

2 large 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 cup homemade or canned vegetable broth

1/4 cup red or white wine vinegar

2 1/2 tsps. dried dill weed

1 1/2 tsps. dried tarragon, crushed

1 to 2 tbsps. extra-virgin olive oil

 

In your crockpot, 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.

Cover and cook on the low heat setting 5 to 5 1/2 hours, or until the

asparagus is tender but still slightly crisp.

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.

Makes 6 servings.