48 Ratings
  • 5 star values: 24
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

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?)!

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Ingredients

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

Directions

  • 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.

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Nutrition Facts

120 calories; 6 g total fat; 15 mg cholesterol; 45 mg sodium. 13.6 g carbohydrates; 3 g protein; Full Nutrition


Reviews (37)

Read All Reviews

Most helpful positive review

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.
(18)

Most helpful critical review

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!
(7)
48 Ratings
  • 5 star values: 24
  • 4 star values: 14
  • 3 star values: 6
  • 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.
(37)
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.
(18)
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.
(15)
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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.
(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.
(11)
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.
(10)
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Rating: 5 stars
11/11/2009
My husband ate 2 helpings and was going for thirds. I think this is a winner!!:)
(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!
(7)
Rating: 5 stars
02/17/2011
Interesting flavor combo - we really enjoyed it!
(6)