Roasted Squid with Asparagus
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under an hour. Squid is so underrated at home, and when you roast it with fresh asparagus, garlic, and lemon, it becomes absolutely delicious. Best of all, asparagus is packed with folate and antioxidants, so you're getting serious nutrition alongside incredible flavor. The whole dish is remarkably simple to prepare, requiring just basic pantry staples and minimal prep work. Even if you've never cooked squid before, this recipe is forgiving and straightforward enough to master on your first try.
Ella x
Ingredients
- ¾ kgsquid(cleaned, bodies cut into rings, tentacles halved)
- ½ kgfresh asparagus(woody ends trimmed)
- 5 tbspextra virgin olive oil
- 6garlic cloves(minced)
- 1lemon(zest and juice)
- ½ tspred chili flakes
- 59 mlfresh parsley(chopped)
- 1 tspsea salt
- ½ tspblack pepper
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid dry with paper towels to remove excess moisture, which helps it brown better.
Tip: Dry squid will roast instead of steam, giving you better texture and flavor.
- 2
On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer and roast for 8 minutes until partially tender.
Tip: Starting asparagus early ensures it finishes cooking at the same time as the squid.
- 3
While asparagus roasts, combine the squid, minced garlic, remaining 3 tablespoons olive oil, chili flakes, lemon zest, salt, and pepper in a bowl. Toss gently to coat evenly.
Tip: Don't overwork the squid or it may become tough during cooking.
- 4
Remove the baking sheet from the oven and push the asparagus to the sides, creating space in the center for the squid. Pour the squid and marinade onto the sheet.
Tip: Keeping asparagus on the edges prevents it from getting lost under the squid.
- 5
Return to the oven and roast for 12-15 minutes, stirring the squid halfway through, until the rings are opaque and edges are lightly browned.
Tip: Squid cooks quickly; overcooking makes it rubbery.
- 6
Remove from oven and drizzle the entire sheet with fresh lemon juice and white wine. Scatter fresh parsley over the top.
Tip: The wine adds acidity and depth while the lemon brightens all the flavors.
- 7
Serve immediately while hot, dividing squid and asparagus among four plates and spooning the pan juices over top.
Tip: This dish is best enjoyed fresh from the oven for optimal texture.
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