Asparagus And Acorn Squash Rings Recipe

1. 1

   Trim thick asparagus ends; cut squash in half crosswise.

2. 2

   Scoop out and throw away squash seeds; slice squash into 1/4-inch rings.

3. 3

   In kettle, carefully cook squash rings, then asparagus in boiling, salted water till tender.

4. 4

   Do not overcook.

5. 5

   Drain each vegetable as soon as it's tender.

6. 6

   Heat butter in medium skillet.

7. 7

   Add in sugar and walnuts.

8. 8

   Stir over medium heat till sugar is light brown.

9. 9

   Deglaze pan with lemon juice, vingar and cider.

10. 10

    Cook, stirring constantly, to reduce by half.

11. 11

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

12. 12

    Spoon sauce over.

13. 13

    NOTE: Tomake clarified butter, slowly heat stick of butter over very low heat.

14. 14

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

* Per serving · 4 servings · Values may vary.

No additional tips available.