asparagus and acorn squash rings

How To Make asparagus and acorn squash rings

• Step 1
  Trim thick asparagus ends; cut squash in half crosswise.
• Step 2
  Scoop out and discard squash seeds; slice squash into 1/4-inch rings.
• Step 3
  In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender.
• Step 4
  Don\'t overcook.
• Step 5
  Drain each vegetable as soon as it\'s tender.
• Step 6
  Heat butter in medium skillet.
• Step 7
  Add sugar and walnuts.
• Step 8
  Stir over medium heat until sugar is light brown.
• Step 9
  Deglaze pan with lemon juice, vinegar and cider.
• Step 10
  Cook, stirring constantly, to reduce by half.
• Step 11
  To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash.
• Step 12
  Spoon sauce over.
• Step 13
  NOTE: To make clarified butter, slowly melt stick of butter over very low heat.
• Step 14
  Let solids settle to bottom; use oil-clarified butter on top.
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