Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 ea Asparagus stalks 1/2 c Chopped walnuts
2 x Small or medium acorn squash 1/4 c Fresh lemon juice
1 x Scauce:.................... 2 T Cider vinegar
1/4 c Clarified butter (see note) 6 T Apple cider
2 T Sugar

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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