| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Veg03 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Asparagus |
|
|
Cut crosswise on the diagonal into 1-inch |
|
|
Pieces |
| 2 |
lg |
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 |
c |
Homemade or canned chicken or vegetable |
|
|
Broth |
| 1/4 |
c |
Red or white wine vinegar |
| 2 1/2 |
ts |
Dried dill weed |
| 1 1/2 |
ts |
Dried tarragon; crushed |
| 1 |
tb |
Extra-virgin olive oil; up to 2 |
INSTRUCTIONS
This makes a terrific warm vegetable or chilled salad It's a great
way to use asparagus in season, when it is plentiful and a good buy.
For an extra fillip, top with shavings of imported Parmesan cheese.
MAKES 4 TO 6 SERVINGS
1. In a 3 1/2-quart electric 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.
2. Cover and cook on the low heat setting 5 to 5 1/2 hours, or until
the asparagus is tender but still slightly crisp.
3. Drain off and discard the cooking liquid. Mix in the remaining 1
tablespoon vinegar, V2 teaspoon dill weed, and 1/2 teaspoon tarragon.
Add olive oil to taste. Serve immediately or refrigerate and serve
chilled.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.
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