asparagus and acorn squash rings

How To Make asparagus and acorn squash rings

• 1

  Trim thick asparagus ends; cut squash in half crosswise.
• 2

  Scoop out and discard squash seeds; slice squash into 1/4-inch rings.
• 3

  In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender.
• 4

  Don\'t overcook.
• 5

  Drain each vegetable as soon as it\'s tender.
• 6

  Heat butter in medium skillet.
• 7

  Add sugar and walnuts.
• 8

  Stir over medium heat until sugar is light brown.
• 9

  Deglaze pan with lemon juice, vinegar and cider.
• 10

  Cook, stirring constantly, to reduce by half.
• 11

  To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash.
• 12

  Spoon sauce over.
• 13

  NOTE: To make clarified butter, slowly melt stick of butter over very low heat.
• 14

  Let solids settle to bottom; use oil-clarified butter on top.
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