• 1 Pound fresh asparagus
  • 1/2 large leek
  • 1/4 Cup roasted red peppers, cut in matchstick-size pieces (julienne)
  • 3/4 Cup California golden raisins
  • 1/2 Tablespoon olive oil
  • 11/2 Tablespoons fresh lemon juice
  • Salt and pepper; to taste


Remove about 1/2-inch from bottom of asparagus spears. Blanch in boiling water for 2 to 3 minutes; cool in ice water. Cut into 1/2-inch pieces and place in mixing bowl. Remove tops and very bottom of leek; cut in half lengthwise. Remove yellow center and rinse thoroughly with water. Grill over hot charcoal for 2 to 3 minutes per side, being careful to avoid burning. Cut into matchstick-size pieces and add to bowl. Stir in remaining ingredients and mix well. Set aside to chill. Serve cold.

Note:See Grilled Veal Chop with Raisin-Rice Pilaf in Main Dish-Beef for serving suggestion.

Nutrition Facts Per Serving

Calories 100 (Calories from Fat 12%); Total Fat 1 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 25; Potassium 378; Total Carbohydrate 22; Dietary Fiber 3; Sugars 16; Protein 3; Calcium 31; Iron 1;

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California Raisin-Rice Pilaf

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