Grilled Squid with Asparagus

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Transfer the grilled squid and asparagus to a serving platter and drizzle with the reserved marinade.

8. 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.