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. Dont overcook. Drain each vegetable as soon as its 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