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Ingredients
- 16 x asparagus stalks scauce:..................
- 2 Tbsp. sugar
- 1/4 c. fresh lemon juice
- 6 Tbsp. apple cider
- 1 sm or possibly medium acorn squash
- 1/4 c. clarified butter, (see note)
- 1/2 c. minced walnuts
- 2 Tbsp. cider vinegar
Directions
- Trim thick asparagus ends; cut squash in half crosswise. Scoop out and throw away squash seeds; slice squash into 1/4-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water till tender. Do not overcook. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add in sugar and walnuts. Stir over medium heat till 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: Tomake clarified butter, slowly heat stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 138 | 69% |
| Total Fat 15.89g | 20% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 85mg | 4% |
| Potassium 220mg | 6% |
| Total Carbs 14.67g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 9.74g | 6% |
| Protein 2.11g | 3% |
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