Asparagus in Red Wine

    (44)
    10 minutes

    Sauted asparagus is divine side dish with any dinner or barbecue, but it's even better sauteed in garlic butter then finished off with a red wine and raisin sauce.


    37 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons butter or olive oil
    • 1 tablespoon minced garlic
    • 1 bunch fresh asparagus spears, trimmed and cut into 5cm pieces
    • 1/4 cup raisins
    • 1/4 cup red wine

    Directions
    Preparation:3min  ›  Cook:7min  ›  Ready in:10min 

    1. Melt butter in a large frypan over medium heat. Saute garlic in the butter until fragrant. Add the asparagus, cover and cook for 2 minutes, then pour in the wine and add the raisins. Cook uncovered until wine has evaporated and asparagus is tender, about 4 minutes. Serve hot.

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    Reviews and Ratings
    Global Ratings:
    (44)

    Reviews in English (34)

    by
    37

    This recipe was easy to make, and it tasted good. The combination of garlic and raisins was interesting but worked nicely. Okay, now I want to add to my original review. I had the leftovers cold for lunch the next day. I added a few pecans and some cold leftover orange roughy. This was really good. The flavor developed quite a bit overnight, and the raisins added a nice sweetness. I'll make this again, but will chill it overnight and serve it cold.  -  27 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    18

    I was looking for a quick asparagus dish that was different from the typical ones that I make. This fit the bill perfectly. It was beautiful to look at and thought the green and red colors would be fabulous for a Christmas buffet. I think this would also be terrific as a cold salad with toasted pecans or walnuts. Quick, elegant and tasty. Only use very fresh asparagus; if not, it will taste bitter.  -  28 Oct 2004  (Review from Allrecipes USA and Canada)

    by
    15

    The sauce is gourmet. The mixture of wine and raisins is fantastic. My guests requested I make it several more times! Easy to make.  -  14 Jan 2004  (Review from Allrecipes USA and Canada)

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