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Recipe Name: Asparagus And Acorn Squash Rings Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

16 Asparagus stalks
2 Tablespoon(s) Sugar
1/4 Cup(s) Fresh lemon juice
6 Tablespoon(s) Apple cider
2 Small or medium acorn squash
1/4 Cup(s) Clarified butter, see note
1/2 Cup(s) Chopped walnuts
2 Tablespoon(s) Cider vinegar
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 From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 259
Calories From Fat: 93
Total Fat: 11.1g
Cholesterol: 0mg
Sodium: 2336.1mg
Potassium: 1527.3mg
Carbohydrates: 32.4g
Fiber: 9.3g
Sugar: 7.1g
Protein: 17.1g

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