Return to Content

Asparagus in Red Wine Sauce

Asparagus in Red Wine Sauce
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 4

Asparagus spears cloaked with a rosey-hued sauce may be served as a luncheon dish or an elegant first course. For an extra-special touch, garnish each plate with a thin slice of Westphalian ham folded into a cornucopia.


  • 1 pound asparagus, trimmed and peeled
  • 1/2 cup red wine
  • 2 tablespoons butter
  • 1 teaspoon dried tarragon
  • 1 cup mayonnaise, preferably homemade
  • Salt and freshly ground black pepper


1. Boil, steam, or bake the asparagus until crisp-tender. Transfer to a heated platter and keep warm in an oven set at 200°.
2. In a small saucepan, combine the wine, butter, and tarragon. Cook over medium heat until reduced by half. Remove from the heat and gradually whisk in the mayonnaise. Stir over low heat to warm gently. Sprinkle the asparagus spears with salt and pepper, then pour the sauce over the spears. Serve immediately.
Updated Thursday, October 14th, 2010

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111