Small calamari and asparagus

4 servings

20 asparagus
300 g. cleaned small calamari
4 tablespoons of extra virgin olive oil
The juice of one lemon
10 fresh mint leaves

Cut in stripes the mint leaves previously washed and dryed. Macerate them with oil with a bit of salt. Wash asparagus, remove their stem and cook. Boil the small calamari in the same way (those used for this recipe must be very small so they don’t need more than a minute of cooking, but if you use bigger calamari you should cut them into very thin slices). Mix the aromatized oil with lemon juice, salt slightly and dress with this mixture both asparagus and calamari. You can serve this dish hot or warm.

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