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    Asparagus Vegetable Medley


    Source of Recipe


    The Best Slow Cooker Cookbook Ever by Natalie Haughton

    List of Ingredients




    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

    ¨ù cup red or white wine vinegar

    2 ¨ö tsp dried dill weed

    1 ¨ö tsp dried tarragon, crushed

    1 to 2 Tbsp extra-virgin olive oil



    Recipe



    In a 3 ¨ö-quart electric slow cooker, mix together the asparagus, leeks, green and red bell peppers, broth, 3 Tbsp of the vinegar, 2 tsp of the dill weed, and 1 tsp of the tarragon.



    Cover and cook on the low heat setting 5 to 5 ¨ö hours, or until the asparagus is tender but still slightly crisp.



    Drain off and discard the cooking liquid. Mix in the remaining 1 Tbsp vinegar, ¨ö tsp dill weed, and ¨ö tsp tarragon. Add olive oil to taste. Serve immediately, or refrigerate and serve chilled.


 

 

 


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