A divine side dish for almost any main dish. Asparagus sauteed in garlic butter, then finished off with a red wine and raisin sauce. Quick and easy (Isn't this what we're are all looking for?)!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet 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.

    Advertisement

Nutrition Facts

120 calories; 3 g protein; 13.6 g carbohydrates; 15.3 mg cholesterol; 45.2 mg sodium. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/17/2003
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. Read More
(39)

Most helpful critical review

Rating: 3 stars
09/02/2010
It was a good starting point but it needed a lot of salt to bring it up to par. The texture came out great it just needed extra seasoning. Do not use the recipe as-is because it needs the salt to go with the sweet. Read More
(12)
50 Ratings
  • 5 star values: 25
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
10/17/2003
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. Read More
(39)
Rating: 4 stars
10/17/2003
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. Read More
(39)
Rating: 5 stars
10/28/2004
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. Read More
(18)
Advertisement
Rating: 4 stars
01/15/2004
The sauce is gourmet. The mixture of wine and raisins is fantastic. My guests requested I make it several more times! Easy to make. Read More
(17)
Rating: 3 stars
09/02/2010
It was a good starting point but it needed a lot of salt to bring it up to par. The texture came out great it just needed extra seasoning. Do not use the recipe as-is because it needs the salt to go with the sweet. Read More
(12)
Rating: 5 stars
03/09/2006
I used extra garlic and also a bit of salt. Had no raisins on hand but was pleased with the mixture of the butter/wine/garlic. Read More
(11)
Advertisement
Rating: 4 stars
08/16/2010
Thought this sounded weird - but I had leftover wine and wanted to use it. It was delicious! I used golden raisins as that's what I had on hand - and it still worked. Read More
(10)
Rating: 5 stars
11/11/2009
My husband ate 2 helpings and was going for thirds. I think this is a winner!!:) Read More
(8)
Rating: 1 stars
10/19/2006
We thought this was pretty bland! We doctored it up with butter and salt. Probably won't make again. Sorry! Read More
(7)
Rating: 5 stars
02/17/2011
Interesting flavor combo - we really enjoyed it! Read More
(6)