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Le Ricette di Nicoletta Pasin - Chef

Nicoletta Pasin

Calamari con asparagi

Crostacei, molluschi

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Dosi per: 4

4 calamari medi
12 punte di asparagi
olio extravergine
sale e pepe q.b.

Regione: Veneto

Esecuzione:

Bollire le punte di asparago mantenendole al dente. Introdurle nei calamari, salare, pepare e cuocere ai ferri o in tegame antiaderente per 5/6 minuti rigirandoli spesso. A fine cottura tagliare i calamari a rondelle di 2 cm e servire con polentina morbida o in alternativa adagiateli su un lettino di asparagi crudi tagliati sottili a julienne e conditi.