2 lbs asparagus cut into 1" pieces 2 large 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 vegetable broth 1/4 cup red or white wine vinegar 2 1/2 tsp dried dill weed 1 1/2 tsp dried tarragon, crushed 1-2 Tbs extra-virgin olive oil
In your crockpot, 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.