Calamari Shredded

with Garden Green Snake Beans and Asparagus

Recipe No.020

500 grams Calamari steaks (shredded as in Step 4)
Flat leaf Italian Parsley – chopped
500 grams Asian Snake Beans or Flat Green Beans
3 garlic cloves –crushed, peeled and finely sliced
2 bunches asparagus (snapped to remove woody ends)
Parsley for garnishing
80 grams butter – unsalted
2 tbsp grated lemon zest
2 tbsp chopped dill
3 tbsp toasted pine nuts
2 tbsp virgin olive oil
Rock salt & cracked pepper

1. Mix butter with zest and dill – season to taste with rock salt & cracked pepper
2. Roll into a log, wrap in cling wrap and chill until solid
3. Cut beans and asparagus into strips
4. Cook in a pan of salted boiling water until soft
5. Drain and divide into serving plates or onto a large platter
6. Heat oil in a frying pan and cook garlic for 30 seconds
7. Toss in Calamari and cook until white – season to taste
8. Place with warm beans and asparagus and slice a thick disc of butter dill on top
9. Garnish with nuts and chopped parsley
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Serves 4

ENJOY!

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