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Recipe Name: Asparagus Vegetable Medley Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Pound(s) Asparagus
Cut crosswise on the
diagonal into 1-inch
2 Leeks, white part only
Rinsed well and halved
lengthwise and
1 Green bell pepper
cut into thin strips
1 Red bell pepper
1/3 Cup(s) Homemade or canned chicken
or vegetable
1/4 Cup(s) Red or white wine vinegar
2 1/2 Teaspoon(s) dried dill weed
1 1/2 Teaspoon(s) Dried tarragon, crushed
1 Tablespoon(s) Extra-virgin olive oil, up
to 2
This makes 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. MAKES
4 TO 6 SERVINGS 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. 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,
V2 teaspoon dill weed, and 1/2 teaspoon tarragon. Add olive oil to
taste. Serve immediately or refrigerate and serve chilled. Recipe by:
The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3056
Calories From Fat: 2094
Total Fat: 232.1g
Cholesterol: 636mg
Sodium: 5548.9mg
Potassium: 4374.1mg
Carbohydrates: 43.7g
Fiber: 15.1g
Sugar: 12g
Protein: 194.4g

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