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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