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Pan-Roasted Asparagus with Soy-Citrus Marinated Squid

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

Lemon Dust:
3/4 cup sugar
1/3 cup lemon zest (removed with vegetable peeler)

Lemon Vinaigrette:
1/3 cup lemon juice
1/3 cup olive oil
salt and black pepper, as needed

Soy-Citrus Marinated Squid:
1 cup orange juice, strained
3/4 cup KikkomanSoy Sauce
2/3 cup olive oil, divided
1/3 cup balsamic vinegar
1/3 cup rice vinegar
3 tablespoons garlic purée
3 pounds squid

Asparagus Coulis:
1 1/2 pounds asparagus stems, cut into 1/4-inch pieces
1/3 cup olive oil
salt and black pepper, as needed

120 (4-inch) asparagus tips (about 1 1/2 pounds)
olive oil, as needed
salt and black pepper, as needed
12 ounces baby arugula

directions

To make Lemon Dust: In small saucepan, bring sugar and 3/4 cup water to a boil. Add lemon zest; simmer 5 minutes. Drain zest; pat dry. Arrange zest in single layer on baking sheet. Place in 100°F oven 8 hours or until dry. In spice grinder, grind zest to a powder. (Yield: about 1/4 cup)

To make Lemon Vinaigrette: Whisk together lemon juice and oil; season with salt and pepper. (Yield: 2/3 cup)

To make Soy-Citrus Marinated Squid: In bowl, whisk together orange juice, soy sauce, 1/3 cup of the oil, balsamic vinegar, rice vinegar and garlic. Chill until needed. Separate and clean squid mantles and tentacles. Slit 1 side of each mantle; open flat on cutting board. Scrape skin off mantle and wash well. Cut lengthwise in very fine julienne. If tentacles are large, cut in 2 or 3 pieces. In large sauté pan, heat remaining 1/3 cup oil over high heat until just smoking. Sauté squid about 30 seconds or until opaque. Add to marinade. Let stand 10 minutes; drain. (Yield: 3 cups)

To make Asparagus Coulis: Blanch cut asparagus in boiling salted water 3 minutes; drain. Cool in ice bath; drain. In blender, process asparagus, 1 1/2 cups water and oil until smooth. Season to taste with salt and pepper. (Yield: 3 cups)

For each serving, to order: Sauté 5 asparagus tips in oil until tender and lightly browned. Season to taste with salt and pepper. Dress 1 cup arugula with 1 1/2 teaspoons Lemon Vinaigrette. Place 2 tablespoons squid on plate; arrange asparagus on top. Sauce with 2 tablespoons Asparagus Coulis. Top with arugula; sprinkle with 1/2 teaspoon Lemon Dust.

Recipe created by Michael Anthony, Blue Hill, New York, New York

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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