Warm cuttlefish salad with green asparagus
Instructions
Cut the asparagus tips and stem pieces of approximately 5 cm and slice lengthwise.
Boil in salted water.
Drain and rinse under a jet of cold water.
Cut the cuttlefish into strips thin and flavour in a pan with 3 tablespoons of olive oil.
Add salt and pepper, add a tablespoon of chopped parsley, a clove of garlic, one teaspoon of coriander seeds and asparagus.
Mix all the ingredients very quickly and picked up the bowl.
Passed on the serving dish and serve this warm salad.
Accompanying wines: Isonzo DOC, Torgiano White Chardonnay DOC, Pinot Bianco Castel Del Monte DOC.
Ingredients and dosing for 6 persons
- 300 g of green asparagus
- 500 g of cuttlefish
- 1 tablespoon of chopped parsley
- 1 clove of garlic
- 1 teaspoon of coriander
- 3 tablespoons of olive oil
- Salt
- Pepper