16 asparagus stalks
2 small or medium acorn squash
1 scauce:....................
1/4 cup clarified butter (see note)
2 tbsp sugar
1/2 cup chopped walnuts
1/4 cup fresh lemon juice
2 tbsp cider vinegar
6 tbsp 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
Servings: 4 servings
Asparagus & Acorn Squash Rings Recipe brought to you by Recipe Ideas
Categories: Squash; Vegetable
The History of Recipes
Food historians have proved the existence of recipes far back into the distant past, in truth as far into history as early Egypt, and quite possibly further than that. Interesting though that is, generally, these old records were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts are some tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius created a few documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Romans used a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, mint and dill. As our culinary historical trip moves to more modern times we find two interesting recipe books which appeared in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian curry that is served today, but instead descriptions of the types of meals on the menues of the upper classes of those days. In the 15th century, people returning from the crusades brought us many new foods and herbs from the East, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas led to an explosion in books on cooking, the majority of which are kept safe in academic collections. Over the next few centuries, the upper classes tried to serve up the most extravagent meals, and as a result the best chefs and their recipes became highly prized. However, it was during the 19th century that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookbooks were increasing in popularity mostly as a result of increased literacy, people having increased free time and disposable income. |
We hope you enjoy this Asparagus & Acorn Squash Rings recipe.
