Asparagus and Acorn Squash Rings
1Trim thick asparagus ends; cut squash in half crosswise.
2Scoop out and discard squash seeds; slice squash into 1/4-inch rings.
3In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender.
5Drain each vegetable as soon as it's tender.
6Heat butter in medium skillet.
8Stir over medium heat until sugar is light brown.
9Deglaze pan with lemon juice, vinegar and cider.
10Cook, stirring constantly, to reduce by half.
11To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash.
13NOTE: To make clarified butter, slowly melt stick of butter over very low heat.
14Let solids settle to bottom; use oil-clarified butter on top.