Post by Jay on Aug 22, 2005 20:08:04 GMT -6
Asparagus Vegetable Medley
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.
Jay
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.
Jay