Calamari with asparagus and mint
Instructions
Cook briefly steam asparagus.
Sautee the calamari in 2 Tablespoons extra virgin olive oil, add only the tips of the asparagus and sprinkle with dry white wine, Deglaze and add salt to taste and the mint leaves.
Serve hot.
Ingredients and dosing for 4 persons
- 700 g of calamari
- 300 g of asparagus
- 2 tablespoons of olive oil extra virgin
- 1 sprig of fresh mint