Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Grilled Asparagus and Chilli Squid Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Grilled Asparagus and Chilli Squid Salad

    This recipe makes too much chilli oil, but you can use the excess for spicy stir-fries

    Serves: 4


    • Chilli oil
    • 5 tablespoons vegetable or sunflower oil
    • 2 level teaspoons chilli powder
    • 450g cleaned baby squid
    • 16 stems asparagus
    • 2 handfuls baby spinach leaves, washed
    • 1 lemon, cut into wedges
    • Lemon dressing
    • Freshly ground black pepper
    • ½ tablespoon runny honey
    • 2 tablespoons lemon juice
    • 1 tablespoon sesame oil
    • 2 tablespoons olive oil
    • 1 tablespoon olive oil
    • Salt


    1. Make the chilli oil. Heat the oil until it is hot but not smoking, then remove from the heat and count to 30 before mixing in the chilli powder. Leave until cold then strain through kitchen paper.
    2. Make the dressing by whisking together the honey, lemon juice, sesame oil and olive oil. Season to taste and set aside.
    3. Wash the squid. Cut down each squid body and flatten out. Score into a diamond pattern on both sides, with a sharp knife, then cut into strips. Pat dry and toss in 1 tablespoon of chilli oil.
    4. Wash and trim the asparagus. Drop into a pan of boiling salted water. Cook for 4 minutes or until tender. Drain then leave to cool, spread out on 2 plates.
    5. Put a griddle pan over a medium heat. Toss the asparagus in 1 tablespoon of olive oil and griddle for about 4 minutes, until flecked golden, turning regularly. Set aside and increase the heat. Grill the squid pieces for 3-4 minutes, turning once.
    6. Dress the spinach with half the dressing and arrange on 4 plates with the asparagus and squid. Spoon the remaining dressing over the asparagus and serve, warm or cold, with lemon

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars