Cooks in: 30mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 LB. of cuttlefish, cleaned
- 1/2 OZ. of fresh ginger
- 4 white asparagus
- 4 spring onions
- 1 stalk lemongrass
- 1 head Belgian endive
- Cherry gin
- Chili pepper
- Garlic
- Extravirgin olive oil
Method
1
Trim the lemongrass keeping only the tender heart and slice very thinly. Remove the outer layers of spring onion, leaving a little of the green part, then slice diagonally.
2
Trim the asparagus and cut thinly lengthwise, using a mandoline slicer if possible. Separate the leaves of the Belgian endive. Slice the cuttlefish into strips.
3
Quickly fry the lemongrass with 1 unpeeled clove of garlic, a piece of chili pepper and the sliced ginger in a pan coated with a thin layer of oil; remove the garlic, add the spring onions and asparagus, after a few minutes add the cuttlefish and small glass of cherry gin; cook 1 more minute and remove from the heat.
4
Serve immediately with the endive leaves.