How do you keep calamares with asparagus and green vegetables?

Name: Calamares with asparagus and green vegetables
Cook time: PT30-35 M
Total time: PT30-35 M
Yield: 4P
Ingredients: 750 g cleaned squid (without heads or legs) 12 green asparagus 500 g princess beans 600 g fixed potatoes 4 tbsp ricotta pepper salt Single of chop seed oil leaves a few lime slices

This dish is best when it is served fresh, but you can store leftovers in an airtight container for a maximum of 1 day in the fridge. Heat the squid briefly in a hot pan to prevent it from becoming tough.

Calamares with asparagus and green vegetables

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30-35min

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

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Ingredients

What do you need?

Quantity: 4P

750 g cleaned squid (without heads or legs) 12 green asparagus 500 g princess beans 600 g fixed potatoes 4 tbsp ricotta pepper salt Single of chop seed oil leaves a few lime slices

Preparation method

How do you make this?

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

Cut oblique notches along the inside of the squid. Do this on both sides. Then divide them into four pieces.

Blanch the asparagus and the princess beans.

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

Place a pan on a high heat and add a good dash of rapeseed oil. When the oil is hot, put the squid pieces in the pan, with the incised sides down. Turn them over. When they start to curl and start to brown lightly, scoop them out of the pan. Deglace with lime juice and add the gravy.

Serve with a lime part.

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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.