Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 Asparagus stalks
2 x Small or medium acorn squash
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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