Asparagus Vegetable Medley (Recipe)

This make a terrific warm vegetable or chilled salad.  It's 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.

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

Steps

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.  Serve immediately or refrigerate and serve chilled.