Garlic-roasted asparagus with red wine raisins
Delight your taste buds with this garlic-roasted asparagus recipe, perfectly paired with sweet red wine raisins. A simple, gourmet side dish featuring tender asparagus spears, fragrant garlic, and a hint of buttery richness. Quick and easy to prepare for a flavorful addition to any meal.
- 19 May 2024
- Cook time 7 min
- Prep time 3 min
- 4 Servings
- 5 Ingredients
Garlic-roasted asparagus with red wine raisins is a delightful side dish that blends the crisp texture of asparagus with the rich, sweet flavor of raisins soaked in red wine. This recipe is perfect for those looking to add a touch of elegance to their meal with minimal effort.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and trim the asparagus by snapping off the woody ends. You can do this by holding the spear on each end and bending it gently until it breaks naturally.
- In a small bowl, combine the raisins and red wine. Set aside and let them soak for about 10-15 minutes. This allows the raisins to plump and absorb some of the wine's flavor.
- While the raisins are soaking, melt 1 tablespoon of butter in a small skillet over medium heat. Add the minced garlic and sauté until it becomes fragrant and slightly golden, about 1-2 minutes. Be careful not to burn the garlic.
- In a large bowl, toss the asparagus spears with the sautéed garlic. Ensure the garlic is evenly distributed over the asparagus.
- Arrange the asparagus in a single layer on a baking sheet. Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and slightly charred. The roasting time can vary depending on the thickness of the spears.
- While the asparagus is roasting, melt the remaining 1 tablespoon of butter in the same skillet used for the garlic. Add the soaked raisins and the red wine to the skillet. Cook on medium heat until the wine reduces slightly and the mixture becomes syrupy, about 5-7 minutes.
- Once the asparagus is done roasting, remove it from the oven and transfer it to a serving platter. Pour the raisins and wine reduction over the roasted asparagus. Toss gently to combine.
9. Season and Serve:
- If desired, season with salt and pepper to taste. Serve immediately while warm.
Tips:
- Choose fresh asparagus: Opt for firm, straight stalks with vibrant green color. Avoid asparagus that looks wilted or has a wrinkled skin.
- Prepare raisins in advance: Soak the raisins in red wine for at least 30 minutes before cooking to ensure they absorb the wine's flavor fully.
- Preheat your oven: Make sure your oven is preheated to 400°F (200°C) for optimal roasting. The high temperature helps to achieve a perfect crispy texture for the asparagus.
- Don't overcook the asparagus: Roast the asparagus until it is tender but still slightly crisp. Overcooking can make it mushy and lose its vibrant color.
- Finish with butter: Adding the butter at the end of the roasting process helps to create a rich, glossy finish and enhances the overall flavor.
This garlic-roasted asparagus with red wine raisins recipe introduces a sophisticated twist to a classic vegetable dish. The combination of garlic, butter, and wine-soaked raisins enhances the natural flavors of the asparagus, making it an unforgettable addition to your dining experience. Enjoy it as a side dish or part of a larger meal – either way, it’s sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 2.31g | 2% |
| Carbohydrates | |
| Carbohydrates 12g | 4% |
| Fiber 2.20g | 6% |
| Sugar 8g | 8% |
| Fat | |
| Fat 6g | 7% |
| Saturated 3.28g | 11% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 88ug | 9% |
| Choline 16mg | 3% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.91mg | 6% |
| Vitamin B6 0.13mg | 7% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 4.93mg | 5% |
| Vitamin E 0.92mg | 6% |
| Vitamin K 33ug | 29% |
| Minerals | |
| Calcium, Ca 33mg | 2% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 2.00mg | 18% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 270mg | 8% |
| Selenium, Se 2.14ug | 4% |
| Sodium, Na 6mg | 0% |
| Zinc, Zn 0.52mg | 5% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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