Fried Calamari

Ingredients

Poached Asparagus

• 1 bunch of asparagus, trimmed and cut into 2 inch pieces on a bias
• ¾ cups melted butter
• 2 cups 75/25 blended olive oil (Superior Foods Featured Item: #42400 – Bari)
• 2 Tbsp kosher salt

Lemon-Garlic Sour Cream

• ½ cup sour cream
• 1 garlic clove, microplaned
• Zest of 1 lemon, plus juice of half
• 1 Tbsp of dijon

• 1-2 packs of dusted calamari tubes & tents (Superior Foods Featured Item: #10042 – (Social Kitchens Professional)
• Rough chopped parsley, for garnish

Preparation

Lemon-Garlic Sour Cream

1. For the dressing mix sour cream, garlic, lemon zest and juice, and dijon in a small bowl and set aside for plating.

Poached Asparagus

1. Combine melted butter, oil, asparagus, and salt in a medium sauce pan, making sure asparagus is covered, and bring to a gentle simmer over medium-low heat. Cook asparagus for 5 minutes, then remove from the pan and rest on a plate.

Calamari and Assembly

1. For calamari, fry in 365°F oil for about a minute and a half to two minutes until golden brown, and let drain on a paper towel. Season lightly with salt.
2. For plating start with a little of the dressing, then place asparagus on top followed by fried calamari, dressing drizzle, and chopped parsley.

Tips

This recipe is big enough for one large shareable plate or a couple portioned servings.