Squid with Asparagus and Parmesan
Main Dishes • Author's
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Squid 6 pieces
- Asparagus 6 stalks
- Garlic 4 cloves
- Parsley ½ bunches
- Cilantro ½ bunches
- Mint ½ bunches
- Thyme 1 bunch
- Lime 1 piece
- Lemon 1 piece
- Parmesan Cheese 0 oz
- Olive Oil 10 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Peel the asparagus with a vegetable peeler and trim the bottom ends with a knife or snap them off.
Step 2
Brush the asparagus with olive oil, place it on a preheated grill or skillet, and season with salt. Cook for 10–15 minutes, turning occasionally, until the tips are golden brown.
Step 3
Prepare the sauce for the squid. Chop the mint, cilantro, and parsley, mash the garlic with salt, and combine all of this with olive oil and the juice of half a lemon.
Step 4
Dip a bunch of thyme, tied with a rubber band, into the sauce. Place the cleaned squid, ensuring there are no membranes or chitin plates left, on a preheated grill or skillet and cook over high heat. Immediately brush the squid with sauce on top. After about 20 seconds, when the bodies start to turn white, flip the squid and brush the other side with sauce. Cook for 4-6 minutes, turning a couple of times.
Step 5
Arrange the asparagus on a plate, top it with sliced rings of squid, and drizzle with sauce.
Step 6
Grate Parmesan on top and drizzle the entire dish with lime juice.
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