0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetables 4 Servings

INGREDIENTS

16 Asparagus stalks
Scauce:………………..
2 T Sugar
1/4 c Fresh lemon juice
6 T Apple cider
2 Small or medium acorn squash
1/4 c Clarified butter, see note
1/2 c Chopped walnuts
2 T Cider vinegar

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. 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 www.synapse.com/~gemini

A Message from our Provider:

“Unlock the mysteries of God. Jesus is the key”

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


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?