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