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Recipe by: pierra
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See below ingredients and instructions of the recipe
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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