Roasted Asparagus and Figs in Red Wine
Roasted Asparagus and Figs in Red Wine
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Roasted Asparagus and Figs in Red Wine

15 MIN
30 MIN



  1. In a saucepan, combine the wine, sugar, figs, clove and pepper.
  2. Bring to a boil and simmer for 20 minutes over low heat or until the wine is syrupy. Remove the figs, let cool and cut into quarters. Set the wine aside.
  3. Place the rack in the middle position.
  4. Preheat the oven to 200 °C (400 °F).
  5. Place the asparagus and figs on a baking sheet. Drizzle with the olive oil and toss. Season with salt and pepper. Bake for 7 to 9 minutes, until the asparagus are tender but still have a crunch.
  6. Arrange the asparagus and figs in a serving dish, drizzle the wine reduction. Sprinkle generously with Parmesan shavings.


  1. Made a trial run of this last night for a dinner party I am having tomorrow. It was wonderful! But there wasn't enough sauce to go around. I made a double batch, will reheat it and reduce a bit tomorrow when I am ready to serve. I plan on using this for a side dish with pan grilled salmon with beurre blanc. It stands up well to the salmon. Hollandaise on the asparagus seems a little too close in flavor to beurre blanc, so this recipe really fills the bill.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.