Asparagus Vegetable Medley Recipe
Landing upon a good Asparagus Vegetable Medley recipe is like winning in a lucky draw contest. Congratulations, you have just become a lucky winner now. It is the answer when you look for a tasty Side Dish. Use the freshest of Vegetable available to get the most amazing Asparagus Vegetable Medley. You don't have to be a gourmet to judge how mouth-watering and tasty this dish really is.
Ingredients
2 pounds asparagus, cut crosswise on the diagonal into 1-inch pieces
2 large leeks (white part only), rinsed well, 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 teaspoons dried dill weed
1 1/2 teaspoons dried tarragon, crushed
1 to 2 tablespoons extra-virgin olive oil
Directions
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, 1/2 teaspoon dill weed, and 1/2 teaspoon tarragon. Add olive oil to taste.
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, 1/2 teaspoon dill weed, and 1/2 teaspoon tarragon. Add olive oil to taste.
