Warm Cuttlefish Salad With Green Asparagus

Preparation:

Preparation: Cut the asparagus tips and the stem into pieces of about 5 centimeters and cut them lengthwise. Blanch them in salted water. Drain them and pass them under a jet of cold water. Cut the cuttlefish into thin strips and season them in a pan with three tablespoons of oil. Add salt and pepper, add a spoonful of chopped parsley, a clove of garlic, a teaspoon of coriander seeds and finally the asparagus. Mix all the ingredients very quickly and remove the container. Transfer to a serving plate and serve this salad warm. Accompanying wines: Isonzo Bianco DOC, Torgiano Chardonnay DOC, Castel Del Monte Pinot Bianco DOC.