Divine Asparagus



  • 2 tablespoons butter or olive oil
  • 1 tablespoon minced garlic
  • 1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 1/4 cup raisins
  • 1/4 cup red wine





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.