Asparagus & Acron 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