Cuttlefish with asparagus and new potatoes

Ingredients

For 1 serving

• Cuttlefish200 g
• Asparagus200 g
• Potatoes180 g
• White wine30 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste

Contains: shellfish, sulphites,

In season: March – June

Method

1. Bring a pan of water to the boil. Scrub the new potatoes well and, when the water boils, salt it and cook them whole for 15 minutes, until a fork slides through; drain.
2. Meanwhile wash the asparagus, snap off the woody ends and cut into pieces of about 3 cm, keeping the tips aside.
3. Rinse the cleaned cuttlefish, pat dry and cut into strips about 1 cm wide.
4. In a wide frying pan warm the oil with the crushed garlic over medium-high heat, add the cuttlefish and sauté for 3 minutes, until opaque; pour in the white wine and let it bubble for a minute, until the smell of alcohol is gone.
5. Add the asparagus, a pinch of salt and a splash of water and cook for 5–6 minutes, adding the tips for the last 2, until the asparagus is tender but still crisp.
6. Remove the garlic and serve the cuttlefish with the halved potatoes.