Asparagus In Squash Rings - cooking recipe

Ingredients

3 lb. fresh asparagus spears
4 to 5 small yellow squash, cut into 1/2-inch thick slicess
1/2 c. butter or margarine
1/4 c. lemon juice
1 tsp. fines herbes

Preparation

Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain.
Place squash in a vegetable steamer over boiling water. Cover and steam 3 minutes or until tender.
Remove centers of squash slices, leaving 1/4-inch flesh with skin.
Insert 3 to 4 asparagus spears in center of each squash ring; place on a serving platter and set aside.