Asparagus Vegetable Medley

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.