Squid with asparagus and parmesan
6 servings
25 minutes
Recipe from Alexey Kanevsky, chef of the Smoke BBQ restaurant.
1
Clean the asparagus with a vegetable peeler, cut or snap off the lower tips.
- Asparagus: 6 stems
2
Brush the asparagus with olive oil, place it on a preheated grill or skillet, and sprinkle with salt. Cook for 10-15 minutes, turning until the tops are browned.
- Olive oil: 300 ml
- Salt: to taste
3
Prepare a sauce for squid. Chop mint, cilantro, and parsley; crush garlic with salt and mix everything with olive oil and the juice of half a lemon.
- Parsley: 0.5 bunch
- Cilantro: 0.5 bunch
- Mint: 0.5 bunch
- Garlic: 4 cloves
- Salt: to taste
- Olive oil: 300 ml
- Lemon: 1 piece
4
Dip a bunch of thyme tied with a rubber band into the sauce. Place the squid on a preheated grill or pan after ensuring there are no films or chitin plates left on them, and cook over high heat. Immediately brush the top of the squid with sauce using a brush. After about 20 seconds, when the bodies start to whiten, flip the squid and brush the other side with sauce. Cook for 4-6 minutes, flipping a couple of times.
- Thyme: 1 bunch
- Squid: 6 pieces
- Olive oil: 300 ml
5
Place asparagus on a plate, top with sliced squid rings, and drizzle with sauce.
- Asparagus: 6 stems
- Squid: 6 pieces
- Olive oil: 300 ml
6
Grate parmesan on top and drizzle the whole composition with lime juice.
- Parmesan (Parmigiano Reggiano): 60 g
- Lime: 1 piece
