---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Asparagus and Acorn Squash Rings
 Categories: Vegetables
      Yield: 4 servings
 
     16 ea Asparagus stalks                  1/2 c  Chopped walnuts
      2 x  Small or medium acorn squash      1/4 c  Fresh lemon juice
      1 x  Scauce:....................         2 tb Cider vinegar
    1/4 c  Clarified butter (see note)         6 tb Apple cider
      2 tb Sugar                          
 
      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
 
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