Asparagus & Acorn Squash Rings Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
16: Asparagus stalks,
Small or medium acorn squash,
Scauce:....................,
1/4 cup: Clarified butter, see note
2 tbsp: Sugar,
1/2 cup: Chopped walnuts,
1/4 cup: Fresh lemon juice,
2 tbsp: Cider vinegar,
6 tbsp: Apple cider,
Directions:
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. Dont overcook. Drain each vegetable as
soon as its 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
Source from luhu.jp
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. Dont overcook. Drain each vegetable as
soon as its 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
Source from luhu.jp
Tags
Vegetables