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Asparagus & acorn squash rings
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| Artist: |
_ |
| Categories: |
Asparagus, Cereals, Squash, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 16
| | Asparagus stalks | | | Scauce:.................... | | 2
| tbsp | Sugar | | 1/4
| cup | Fresh lemon juice | | 6
| tbsp | Apple cider | | 2
| x | Small or medium acorn squash | | 1/4
| cup | Clarified butter (see note) | | 1/2
| cup | Chopped walnuts | | 2
| tbsp | Cider vinegar |
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Procedures:
| 1 | Trim thick asparagus ends; cut squash in half crosswise. | | 2 | Scoop out and discard squash seeds; slice squash into ?inch rings. | | 3 | In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. | | 4 | Don"t overcook. | | 5 | Drain each vegetable as soon as it"s tender. | | 6 | Heat butter in medium skillet. | | 7 | Add sugar and walnuts. | | 8 | Stir over medium heat until sugar is light brown. | | 9 | Deglaze pan with lemon juice, vingar and cider. | | 10 | Cook, stirring constantly, to reduce by half. | | 11 | To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. | | 12 | Spoon sauce over. | | 13 | Note: to make clarified butter, slowly melt stick of butter over very low heat. | | 14 | Let solids settle to bottom; use oil-clarified butter- on top |
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