Asparagus in Red Wine

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    Asparagus in Red Wine

    Asparagus in Red Wine

    (43)
    10min


    37 people made this

    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.

    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:
    (43)

    Reviews in English (43)

    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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