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 tb Cider vinegar
1/4 c Clarified butter (see note) 6 tb Apple cider
2 tb 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
