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.
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)
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)
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)