Asparagus And Acorn Squash Rings

1. 1

   Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings.

2. 2

   In large pan on top of stove, carefully cook squash rings, then asparagus in boiling, salted water until tender, but not overcooked. Drain each vegetable as soon as it's tender.

3. 3

   Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown.

4. 4

   Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half.

5. 5

   To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over.

6. 6

   NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil (clarified butter) from top and discard solids.

* Per serving · 4 servings · Values may vary.