Totanetti With Asparagus And Mint
Recipe second for 4 people based on squid - cooking method pan.
Preparation:
Preparation: Steam the asparagus briefly. Sauté the squid in 2 tablespoons of extra virgin olive oil, add only the asparagus tips and pour over with dry white wine, blend and add salt to taste and the mint leaves. Serve hot.
Ingredients:
Ingredients: 700 G Small Squid - 300 G Asparagus - 2 Tablespoons Extra-virgin Olive Oil - 1 Sprig Fresh Mint
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