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squid with asparagus
& garlic sauce
This recipes literally teases the palate ... and eyes. The squid is scored to resemble pasta!
Makes 2 servings
12 oz Whole squid, cleaned & patted dry
8 Asparagus spears, trimmed, cut diagonally into 2-inch lengths
5 Tbs Butter
2 Garlic cloves, thinly sliced
6 Shiitake mushrooms, trimmed, caps sliced
3 Tbs Rice wine
2 Tbs Soy sauce
1 Tbs Fresh lime juice
1/2 tsp Dried crushed red pepper
Score the squid by cutting score lines crosswise, spaced 1/8-inch apart, along the
entire outside surface. Do not cut through the flesh.
Once scored, cut squid lengthwise into 1/4-inch-wide strips, then cut strips crosswise into 2-inch-long
strips.
Cook asparagus in saucepan of boiling salted water until just tender but still firm to bite-- about
2 minutes. Drain, then transfer to bowl of ice water and cool.**
Melt 3 Tbs butter in heavy wok over high heat. Add squid and garlic, saute 1 minute. Add asparagus
and shiitakes; saute until squid is cooked through and mushrooms are tender, about 2 minutes. Do not
overcook the squid.
Add 2 tablespoons butter, rice wine, soy sauce, lime juice and dried red pepper; boil until sauce thickens.
Divide among plates and serve hot.
** Squid and asparagus can be prepared to this point one day ahead. Cover separately and refrigerate.
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