Receta Asparagus Vegetable Medley

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Ingredientes

Cost per recipe $18.52 view details
  • 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

  1. 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.
  2. MAKES 4 TO 6 SERVINGS
  3. 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.
  4. 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.
  5. 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.
  6. 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%
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