Title: Asparagus and acorn squash rings
 Categories: Vegetables
      Yield: 4 Servings
 
     16    Asparagus stalks
      2 x  Small or medium acorn squash
           Scauce:....................
    1/4 c  Clarified butter (see note)
      2 tb Sugar
    1/2 c  Chopped walnuts
    1/4 c  Fresh lemon juice
      2 tb Cider vinegar
      6 tb Apple cider
 
      Trim thick asparagus ends; cut squash in half crosswise. Scoop
  out and discard squash seeds; slice squash into 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 3 acorn squash rings
  on each of 4 plates; put 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