Recipe by Talking Head
"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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butter or olive oil
fresh asparagus spears, trimmed and cut into 2-inch pieces
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.
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.
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.
The sauce is gourmet. The mixture of wine and raisins is fantastic. My guests requested I make it several more times! Easy to make.
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.
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.
My husband ate 2 helpings and was going for thirds. I think this is a winner!! :)
We thought this was pretty bland! We doctored it up with butter, and salt. Probably won't make again. Sorry!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 54
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