Asparagus Vegetable Medley

Chet's Crock


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 crock pot, 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. Vover 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.


Fabulous crock pot recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Fun! Visit Chet at chetday.com/easyhealthyrecipes.htm

Stay Connected with TDS










Subscribe to TDS Newsletters

All subscribers receive Dollar Stretcher member perks!

The Dollar Stretcher
Dollar Stretcher Parents
Dollar Stretcher Tips
After 50 Finances
Surviving Tough Times
Financial Independence
The Computer Lady


Join over 250,000 other subscribers
to get your member perks!


Your Email:


View the TDS Privacy Policy.

Get Out of Debt