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Cooking Recipes
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Vegetables
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Asparagus Vegetable Medley
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Asparagus Vegetable Medley |
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| 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 cup Homemade or canned chicken or vegetable broth
- 1/4 cup Red or white wine vinegar
- 2 1/2 tsp Dried dill weed
- 1 1/2 tsp Dried tarragon; crushed
- 1 Tbs Extra-virgin olive oil; up to 2
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| Directions: |
- 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
- 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.
- 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, V2 teaspoon dill weed, and 1/2 teaspoon tarragon. Add olive oil to taste. Serve immediately or refrigerate and serve chilled.
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