Lukewarm Asparagus Salad with Octopus

For the lukewarm asparagus salad with octopus, first wash the green asparagus, peel the lower third. Cut into 3 cm long pieces. Wash and dry the arugula, remove coarse stems.

Cut octopus into coarse pieces, fry in a little olive oil until crispy and season with ground coriander and mustard seeds and salt.

Peel the garlic clove and press lightly. Pluck the leaves from the chervil and oregano. Grate the zest from the lime and squeeze the juice.

Heat the olive oil in a pan and sauté the asparagus, garlic and chorizo. Season with salt and pepper. Add vegetable stock and reduce for 4-5 minutes.

Season asparagus-chorizo mixture with lime juice, salt, pepper and sugar. Mix in arugula, walnut oil, chervil, oregano, olives, lime zest and the octopus pieces and serve the lukewarm asparagus salad with octopus immediately.

Preparation Tip:

Lukewarm asparagus salad with octopus, for example, can be served as an appetizer or main course.

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