Asparagus Vegetable Medley

[Guest guest]

Message-ID: <cn9cup+6gs4 (AT) eGroups (DOT) com>

User-Agent: eGroups-EW/0.82

MIME-Version: 1.0

Content-Type: text/plain; charset=ISO-8859-1

Content-Transfer-Encoding: quoted-printable

Content-Length: 979

X-Mailer: Message Poster

X-Originating-IP: 209.240.205.63

X--Newman-Property: groups-compose

X--GPoster: 85lrRCAhg3ChtXAK

 

Asparagus Vegetable Medley

 

2 pounds asparagus, cut crosswise on the diagonal into 1-inch pieces

2 large leeks (white part only), rinsed well, halved lengthwise, and sliced=

 

1 green bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

? cup vegetable broth (or chicken broth) homemade or canned

=BC cup red or white wine vinegar

2 =BD tsp dried dill weed

1 =BD tsp dried tarragon, crushed

1 to 2 Tbsp extra-virgin olive oil

=A0

In a 3 =BD-quart electric slow cooker, mix together the asparagus, leeks, gre=

en and red bell peppers, broth, 3 Tbsp of the vinegar, 2 tsp of the dill wee=

d, and 1 tsp of the tarragon.

=A0

Cover and cook on the low heat setting 5 to 5 =BD hours, or until the asparag=

us is tender but still slightly crisp.

=A0

Drain off and discard the cooking liquid.=A0 Mix in the remaining 1 Tbsp vine=

gar, =BD tsp dill weed, and =BD tsp tarragon.=A0 Add olive oil to taste.=A0

Serve im=

mediately, or refrigerate and serve chilled.