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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.