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Asparagus Vegetable Medley

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


In a 3 1/2-quart 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.

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.

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