Asparagus Vegetable Medley Recipe

• 2 lb asparagus cut crosswise on the diagonal into 1-inch
• 2 lrg leeks, (white part only), rinsed well and halved lengthwise and sliced
• 1 x green bell pepper cut into thin strips
• 1 x red bell pepper cut into thin strips
• 1/3 c. homemade or possibly canned chicken or possibly vegetable broth
• 1/4 c. red or possibly white wine vinegar
• 2 1/2 tsp dry dill weed
• 1 1/2 tsp dry tarragon, crushed
• 1 Tbsp. extra-virgin extra virgin olive oil, up to 2

1. This makes a terrific hot vegetable or possibly chilled salad It's a great way to use asparagus in season, when it is plentiful and a good buy.
2. For an extra fillip, top with shavings of imported Parmesan cheese.
3. MAKES 4 TO 6 SERVINGS
4. 1.
5. In a 3 1/2-qt electric slow cooker, mix together the asparagus, leeks, green and red bell peppers, broth, 3 Tbsp.
6. of the vinegar, 2 tsp.
7. of the dill weed, and 1 tsp.
8. of the tarragon.
9. 2.
10. Cover and cook on the low heat setting 5 to 5 1/2 hrs, or possibly till the asparagus is tender but still slightly crisp.
11. 3.
12. Drain off and throw away the cooking liquid.
13. Fold in the remaining 1 Tbsp.
14. vinegar, V2 tsp.
15. dill weed, and 1/2 tsp.
16. tarragon.
17. Add in extra virgin olive oil to taste.
18. Serve immediately or possibly chill and serve chilled.
19. Cuisine:"African/middle Eastern"

leeks, green bell pepper, red bell pepper, chicken, red, dill weed, tarragon, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/asparagus-vegetable-medley-71109 (may not work)