Shelly's Recipe

ASPARAGUS VEGETABLE MEDLEY (Crock Ppt)

Category: Asparagus

2 lb asparagus, cut crosswise on a diagonal into 1 inch pieces
2 large leeks (white parts), rinsed well, halved lengthwise, and sliced
1 red and green peppers, cut into strips
1/3 cup chicken 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 tbsp olive oil

In a 3 1/2 quart slow cooker, mix together the first 6 ingredients, 3 tbsp vinegar, 2 tsp dill weed and 1 tsp tarragon. Cover and cool on low for 5 - 5 1/2 hours or until asparagus is tender but still slightly crisp. Drain off and discard the cooking liquid. Mix in the remaining spices and add olive oil to taste. Serve immediately or refrigerate and serve chilled. Serve 4-6