Grilled Squid with Asparagus
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite go to meals when I want something elegant but don't have much time. Grilled squid with asparagus comes together in under half an hour and tastes like you spent hours in the kitchen. The squid becomes incredibly tender with just a quick char on the grill, while the asparagus gets slightly caramelized and sweet. I love that asparagus is packed with vitamins and antioxidants, making this dish as nutritious as it is delicious. The whole thing is finished with a bright lemon and garlic dressing that brings everything together beautifully. Best of all, it won't break the bank.
Ella x
Ingredients
- ¾ kgwhole squid(cleaned and scored in crosshatch pattern)
- ¾ kgfresh asparagus spears(woody ends trimmed)
- 118 mlextra virgin olive oil
- 3 tbspfresh lemon juice
- 4garlic cloves(minced)
- 59 mlfresh parsley(chopped)
- ½ tspfresh chili flakes
- 1 tspsea salt
- ½ tspground black pepper
- 1 tbsplemon zest
Detail level
Instructions
- 1
Pat squid dry with paper towels and lightly score the surface in a crosshatch pattern without cutting through. This helps the squid cook evenly and absorb flavors better.
Tip: Don't over-handle the squid or it may become tough during cooking.
- 2
In a small bowl, whisk together olive oil, minced garlic, lemon juice, chili flakes, salt, and pepper to create the marinade.
Tip: Prepare this while your grill preheats for efficiency.
- 3
Toss the squid and asparagus with the marinade, reserving 2 tablespoons of the mixture. Let both sit for 10 minutes to absorb flavors.
Tip: Don't marinate longer than 15 minutes or the acid in the lemon will begin to cook the squid unevenly.
- 4
Preheat your grill to medium-high heat (around 400°F) and oil the grill grates well to prevent sticking.
Tip: Use a grill brush or folded paper towel with oil to coat the grates thoroughly.
- 5
Place the squid on the grill in a single layer, scored-side down. Grill for 2-3 minutes until charred lines appear, then flip and cook for another 1-2 minutes.
Tip: Squid cooks very quickly; overcooking will make it rubbery. Look for slight firmness when pressed.
- 6
Simultaneously arrange asparagus on the grill perpendicular to the grates. Grill for 4-5 minutes, rolling halfway through, until tender with light char marks.
Tip: Thinner asparagus will cook faster, so monitor closely.
- 7
Transfer the grilled squid and asparagus to a serving platter and drizzle with the reserved marinade.
- 8
Finish with fresh parsley, lemon zest, and an additional pinch of sea salt. Serve immediately while still warm.
Tip: Serve with crusty bread to soak up the flavorful oil at the bottom of the platter.
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