Recipe for Asparagus Vegetable Medley 
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Yield:
1
Ingredients:
Amount Ingredient
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 cup homemade or canned chicken or vegetable
broth
1/4 cup red or white wine vinegar
1/2 tsp dried dill weed
1/2 tsp dried tarragon, crushed
Instructions:
Instructions: This makes a terrific warm vegetable or chilled salad Its a great way to use asparagus in season, when it is plentiful and a good buy. For an extra fillip, top with shavings of imported Parmesan cheese.

MAKES 4 TO 6 SERVINGS

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, V2 teaspoon dill weed, and 1/2 teaspoon tarragon. Add olive oil to taste. Serve immediately or refrigerate and serve chilled.

Cuisine:
"African/middle Eastern"

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