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Ingredientes
- 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 c. homemade or possibly canned chicken or possibly vegetable broth
- 1/4 c. red or possibly white wine vinegar
- 2 1/2 tsp dry dill weed
- 1 1/2 tsp dry tarragon, crushed
- 1 Tbsp. extra-virgin extra virgin olive oil, up to 2
Direcciones
- This makes a terrific hot vegetable or possibly 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
- 1. In a 3 1/2-qt electric slow cooker, mix together the asparagus, leeks, green and red bell peppers, broth, 3 Tbsp. of the vinegar, 2 tsp. of the dill weed, and 1 tsp. of the tarragon.
- 2. Cover and cook on the low heat setting 5 to 5 1/2 hrs, or possibly till the asparagus is tender but still slightly crisp.
- 3. Drain off and throw away the cooking liquid. Fold in the remaining 1 Tbsp. vinegar, V2 tsp. dill weed, and 1/2 tsp. tarragon. Add in extra virgin olive oil to taste. Serve immediately or possibly chill and serve chilled.
- Cuisine:"African/middle Eastern"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 811g | |
| Calories 404 | |
| Calories from Fat 203 | 50% |
| Total Fat 22.8g | 29% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 66mg | 3% |
| Potassium 1592mg | 45% |
| Total Carbs 31.82g | 8% |
| Dietary Fiber 14.3g | 48% |
| Sugars 15.69g | 10% |
| Protein 23.16g | 37% |
