Title: Asparagus and acron 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