Asparagus and acorn squash rings

 
                      Asparagus and Acorn Squash Rings
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       ea           Asparagus stalks
    2       x            Small or medium acorn squash
    1       x            Scauce:....................
      1/4   c            Clarified butter (see note)
    2       tb           Sugar
      1/2   c            Chopped walnuts
      1/4   c            Fresh lemon juice
    2       tb           Cider vinegar
    6       tb           Apple cider
 
       Trim thick asparagus ends; cut squash in half 
 crosswise.  Scoop out
   and discard squash seeds; slice squash into 1/4-inch rings. 
  In kettle,
   carefully cook squash rings, then asparagus in boiling, 
 salted water 
 until
   tender.  Don't overcook.  Drain each vegetable as soon as 
 it's tender.
   Heat butter in medium skillet.  Add sugar and walnuts.  
 Stir over medium
   heat until sugar is light brown.  Deglaze pan with lemon 
 juice, vingar 
 and
   cider.  Cook, stirring constantly, to reduce by half.
       To serve, layer 3 acorn squash rings on each of 4 
 plates; put 4
   asparagus spears thru acorn squash.  Spoon sauce over.
   NOTE: To make clarified butter, slowly melt stick of butter 
 over very 
 low
   heat.  Let solids settle to bottom; use oil-clarified 
 butter- on top
  
 
 
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