| 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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