Asparagus and Acorn Squash Rings

* Exported from MasterCook *

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



- - - - - - - - - - - - - - - - - -