Categories: Vegetables 
      Yield: 4 servings 
  
     16    Asparagus stalks 
           Scauce:.................... 
      2 tb Sugar 
    1/4 c  Fresh lemon juice 
      6 tb Apple cider 
      2 x  Small or medium acorn squash 
    1/4 c  Clarified butter (see note) 
    1/2 c  Chopped walnuts 
      2 tb 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