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Asparagus & Acorn Squash Rings

Type: Vegetables
Serves: 4 people

Recipe Ingredients

16   Asparagus stalks
  Sauce
2 tablespoons 30mlSugar
1/4 cup 59mlFresh lemon juice
6 tablespoons 90mlApple cider
1 tablespoon 15mlOr medium acorn squash (small)
1/4 cup 49g / 1.7ozClarified butter - (see note)
1/2 cup 73g / 2.6ozChopped walnuts
2 tablespoons 30mlCider vinegar

Recipe Instructions

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.

Hints

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:
Cooking Light, Jul/Aug 1995, page 60

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