Recipe Detail
Asparagus and Acorn Squash Rings
Description: 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, vinegar 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 Prep Time = 25 min. Cook Time = 15 min.
Makes 1 Serving(s)AmountUnitCaloriesFatCarbsProteinGrainsVegFruitsDairyProteinOilsBrain
Asparagus, raw4spear, medium (
Squash, winter, acorn, cooked, baked, without salt1/2cup, cubes57.
Milk, buttermilk, fluid, cultured, reduced fat1/8cup17.
Sugars, granulated1 1/2tsp24.406.30000000-3
Nuts, walnuts, english1/8cup pieces or c98.
Lemon juice, raw1/8cup6.
Vinegar, cider1/2tbsp1.600.100000000
Apple cider-flavored drink, powder, added vitamin 1/4tsp7.9020000000-3
Total for entire recipe (Micro Nutrients for entire recipe)22610.731.66.2010.10.10.50-1