Ingredients Jump to Instructions ↓

  1. 16 Asparagus stalks

  2. 2 x Small or medium acorn squash

  3. Scauce:... 1/4 c Clarified butter (see note)

  4. 2 tb Sugar

  5. 1/2 c Chopped walnuts

  6. 1/4 c Fresh lemon juice

  7. 2 tb Cider vinegar

  8. 6 tb Apple cider

  9. 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

  10. 3 acorn squash rings on each of

  11. 4 plates; put

  12. 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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