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Ingredients: 16 Asparagus stalks 2 Small or medium acorn squash 1/4 Cup(s) Clarified butter (see note) 2 Tablespoon(s) Chopped walnuts 1/4 Cup(s) Cider vinegar 6 Tablespoon(s) Apple cider Directions: 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
Check some related videos Similar recipes: Springtime asparagus salad 1. Steam the asparagus spears for 5 minutes. Drain well and place in a serving dish. 2. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt, pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan. Stir in the pine nuts Acorn squash seeds NOTE: Acorn squash seeds taste similar to pumpkin seeds except that the hulls on the squash seed are smaller. Therefore they are less dry tasting than pumpkin seeds and don't get caught in your throat as easily. Cut uncooked squash in half Aduki and squash soup Prepre beans according to package directions. Remove seeds from squash, remove peel and cut flesh into 1" cubes. Place squash and remaining ingredients (except miso) in a largesoup kettle. Bring to a boil, reduceheat and simmer until veget Acorn squash with wehani rice and pecan stuffing Halve squash lengthwise. Seed, then steam for 20 minutes (squash will not be fully cooked). Set aside. (May be prepared one day ahead. Refrigerate.) Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat. Add rice and r Baked asparagus and mushroom omelet Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain. In a large mixing b Apple stuffed squash Place squash cut-side down in shallow baking pan. Bake at 350 F for 30 minutes. Turn squash cut-side up; brush with butter. Sprinkle with salt and cinnamon. Combine rice, applesauce, celery, pecans, brown sugar, onion powder, and ginger. F Asparagus shrimp salad Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and toma Acorn squash with onion-berry filling Cut unpeeled orange into quarters, and remove seeds. Pulse orange in food processor until chopped, set aside. Cut squash in half, discard seeds. Place, cut sides down, in an 11- x 7-inch baking dish. Pour about 1/2 cup water into dish. Microwave Sugared asparagus * By using the brown sugar substitute with this would make a nice side dish for the "sweet ones" In a skillet over medium-high, heat butter and brown sugar is dissolved. Add asparagus; saute for 2 minutes. Stir in chicken broth; b Asparagus-egg casserole In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; dr Crab & asparagus quiche Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut bottom parts of asparagus spears into half-inch slices and scatter over crab. Scatter parmesan over asparagus. Beat eggs and milk together, and season to taste with nutmeg, cay Herbed spaghetti squash with mozzarella 1. Prehead oven to 375F. Halve squash lengthwise. Scoop out and discard seeds. Place cut side up in baking pan; add butter and garlic to hollow centers. Sprinkle with 1/2 t salt and 1/4 t pepper. Cover thightly with foil; bake 1 1/2 hours or Salmon-asparagus manicotti Cook the manicotti according to package directions, drain and cool. Set aside. Poach the salmon steak (in broth or whatever), let cool, remove skin and bones, and crumble the flesh into medium-small pieces. Trim the bottoms of the asparagus Asparagus won tons in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won To Zuppa di asparagi (calabrian asparagus soup) In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes. Add the asparagus and cook until bright green, about 5 minutes. Add the salt, pepper and Vegetable Broth and bring to Fettucine asparagus with shiitake & smoked bacon (Recipe is from Diane Pariseau of Triology Restaurant, St. Helena, Calif.) Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the Winter squash soup Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 mi Asparagus with rice Contributed to the echo by: Vincent Mcguire Asparagus with Rice Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cook Beef with asparagus COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir-fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir-fry the as Tulip, crab, and asparagus appetizers In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in crab. Break tough ends off asparagus. Blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a Seafood & asparagus stir-fry * - or Chinese white wine ** - shelled and deveined *** - cut in half horizontally **** - and cut in half diagonally ***** - dissolve cornstarch in water Combine the marinade ingredients in a medium bowl. Add the shrimp and scallops; s Acorn squash Preheat oven to 375. Cut the squash in half and scoop out seeds. Add 1/2 Tbsp. of butter, 1 tsp. honey, 1 Tbsp. brown sugar and salt and pepper to each half. Place upright on a greased cookie sheet and roast for 30 minutes or until tender. Karashi zuke (miso-marinated asparagus) Snap the tips from the asparagus and save for future use. Slice the stalks lengthwise into strips 1/2" wide, then cut these into 1 1/2" lengths. Over high heat, bring 2 c water to a boil. Add the asparagus, return to the boil, and d Acorn squash soup w/corned beef and walnuts Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. De-fat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste. Add the cubed Salmon with asparagus sauce For the Sauce: ============== Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Asparagus and goat cheese omelet Crack 6 eggs into a bowl. Add salt, pepper, cream, and the minced chives and beat with a fork until well mixed. In a 10-inch nonstick pan heat the olive oil to medium and add the shallots. Cook until translucent, about 2 minutes, and add the asparagus. Potato crepes with scallops, salmon and asparagus Starting at the tip end, cut the asparagus into 1 1/2-inch lengths with a diagonal rolling cut: slice off the tip at an angle, roll the asparagus about a quarter turn and cut again, and repeat on down the stalk until you reach the tougher base Asparagus & pimento Rinse asparagus and snap off tough ends. In a large skillet bring water to boil and add asparagus. Cover and steam until bright grean, 2 to 3 minutes. Remove from heat, drain and arrange on a platter. Sprinkle with juice; garmish with pimento and pine Baked orange squash Preheat oven to 375. In a medium bowl, combine all ingredients, mixing well. Place mixture in a 1-quart baking dish that has been sprayed with a nonstick cooking spray. Bake, uncovered, 20 minutes. Per serving: 2g protein, 2g fat, 19g carb., 48 Italian asparagus rice salad Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast with breadcrumb mixture. Heat olive oil in skillet over medium-high heat until hot. Add chicken; cook and stir about 5 minutes until brown.Remove chicken; place in large bowl. Squash, shallot and rosemary saute Prepare the squash, and if you want to do so in advance, toss with a little cold water, place in a plastic bag, tightly seal, and refrigerate for up to 24 hours. Pat the squash dry before cooking. Heat a large heavy saucepan over medium-high heat. Add the Chicken-asparagus rolls Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Chee Acorn squash with cranberry filling Prick squash several times with fork to allow steam to escape. Place in oven and microwave at High (100%) until soft when tested with fork, 10 to 12 minutes. (If oven doesn't have carousel, rotate and turn squash after half the cooking time. Slow - spaghetti squash steamed with peppercorns Place the water and peppercorns in an electric slow cooker. Using a sturdy two-pronged fork or a paring knife, pierce the shell of the squash in numerous places sos it doesn't explode. Plate it in the slow cooker. Cover and cook on low until Bountiful stuffed squash Cut squash in half lengthwise; discard seeds and fiber. Place, cut side down, in microwave-safe baking dish. Cover and microwave on High 4 minutes; turn squash over and rotate dish. Cover and microwave on High 4 minutes, or until squash is tender, yet f Garlicky pork-and-asparagus pancakes SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and Impossible ham and asparagus pie Heat oven to 400. Grease pie plate, 10 x 1 1/2". Sprinkle ham* which has been diced, 1 c. of cheese, asparagus and onions in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 sec. in blender on high or 1 min. with Curried cold asparagus soup Snap off woody ends from asparagus stalks. Clean stalks with vegetable peeler, cut off tips and reserve. Combine chicken broth and asparagus stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40 to 45 minutes. Drop asparagus tips into Asparagus and crabmeat salad Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper Parmesan asparagus spears Stir together vinegar, oil and mustard in a large bowl. Set aside while cooking asparagus. Heat 2 in. water and half the salt to boiling in a large, deep skillet. Break or slice off the tough lower stems of the asparagus spears. Rinse and Crisp mariposa squash gratin Preheat oven to 325F. In a small bowl, combine well eht garlic, flour, marjoram, salt and pepper. In a well oiled, 2-quart (2-L) shallow baking dish, toss squash pieces with flour mixture, coating evenly, Drizzle coated squash with 1 tablesboon of the oil Roasted asparagus Preheat oven to 500 degrees. Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally f Asparagus-cheese casserole PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat f Fresh asparagus-shrimp rice 1. Cook rice following package directions, salt optional. Reserve 2. Clean and slice asparagus into 1 1/2" pieces. Heat 1 tablespoon of the margarine in large nonstick skillet. Add asparagus; stir-fry 3 minutes. Remove from skillet. Reser Asparagus with mustard dressing Fill large skillet with enough water to cover asparagus. Add 1/2 teaspoon salt. Bring to boiling. Add asparagus. Return to boiling. Add asparagus. Return to boiling. Lower heat; simmer 3 to 5 minutes or until crisp-tender and knife tip can be inse Stir fried asparagus Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir Whipped butternut squash (microwave) Transfer squash cubes to a microwave casserole. Add water and microwave, covered, on high for 10 to 12 minutes or until very tender. Add butter, milk and cheese. Season with salt and pepper. Blend with a hand mixer until smooth and creamy. Serves 4; Prepa Stuffed summer squash Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, Asparagus salad with pickled ginger Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain a Summer squash saute Heat oil in large skillet over medium-high heat until hot. Add zucchini, simmer squash, garlic and onion; cook 2 to 3 minutes, stirring frequently. Add mushrooms, dill, chives, salt and pepper; mix gently. Cook 3 to 4 minutes or until vegetables are crisp