How do you store calamari with asparagus and green vegetables?

Name: Calamari with asparagus and green vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 750 g cleaned squid (without head or tentacles) 12 green asparagus 500 g princess beans 600 g waxy potatoes 4 tbsp ricotta Pepper Salt A few mint leaves Canola oil A few lime wedges

This dish is best served fresh, but you can store leftovers in an airtight container for up to 1 day in the refrigerator. Briefly heat the squid in a hot pan to prevent it from becoming tough.

Calamari with asparagus and green vegetables

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30-35min

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Light and refined dish of calamari with green asparagus, green beans, and a creamy ricotta puree. Prepare it in just 30 minutes!

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Ingredients

What do you need?

Quantity: 4P

750 g cleaned squid (without head or tentacles) 12 green asparagus 500 g princess beans 600 g waxy potatoes 4 tbsp ricotta Pepper Salt A few mint leaves Canola oil A few lime wedges

Preparation method

How do you make this?

Cut the squid open on one side and remove the excess slime.

Make diagonal cuts along the inside of the squid. Do this on both sides. Then cut them into four pieces.

Blanch the asparagus and the princess beans.

Make a puree from the potatoes and add the ricotta. Season with pepper and salt and finely chopped mint.

Place a pan over high heat and add a good splash of canola oil. When the oil is hot, place the pieces of squid in the pan, with the cut sides down. Turn them over. When they start to curl and lightly brown, remove them from the pan. Deglaze with lime juice and add the sauce.

Serve with a wedge of lime.

Tips

Wine suggestion: A well -cooled Pinot Noir fits perfectly with this dish and emphasizes the subtle taste of the squid. Fresh herbs: If you don't have a mint, you can also use fresh basil or parsley for another spicy taste.