Recipe: Appetizing Stuffed squid with asparagus and tapenade

Stuffed squid with asparagus and tapenade. If you need a flavorful tapenade that is perfect for a party, intimate dinner with friends, or a fancy night in with a loved one, then this White Asparagus and Pumpkin Seed Tapenade is the palate pleasing way to start your next special meal. Feel free to pick your favorite small containers to presen. Squid Stuffed with Pork, Mushrooms and DillRecipesPlus.

Tapenade is a spread from the south of France made with finely chopped olives and garlic. Here, roasted asparagus replaces the olives for a lighter, lower-sodium version that tastes of spring. This is a great recipe to make when you want to use up a bunch of asparagus that's been sitting in the fridge a. You can have Stuffed squid with asparagus and tapenade using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Stuffed squid with asparagus and tapenade

1. You need 4 of squid, whole.
2. Prepare 1 of onion, chopped.
3. You need 1 bunch of asparagus.
4. You need 1 of chili, dried.
5. Prepare 1 packages of tomatoes, cherry.
6. You need 1 can of Black olives.
7. It's 1 of lemon.
8. It's 1 clove of garlic.
9. It's 1/4 can of anchovies.
10. You need 1 of olive oil, extra virgin.
11. Prepare 1 of salt.
12. It's 1 of ground black pepper.

Asparagus looks lovely tucked inside this juicy pork tenderloin. The robust seasoning rub dresses up an eye-catching entree you'll be proud to serve for a special occasions. Asparagus-Stuffed Pork Tenderloin Recipe photo by Taste of Home. Season the tapenade with salt and pepper.

Stuffed squid with asparagus and tapenade instructions

1. Preheat the oven to 280°F centigrade.
2. Put squids into large baking tray.
3. Fry chopped onion and cherry tomatoes (cut into halves) with olive oil and pepper.
4. Using the fried vegetables, stuff the squids, filling them to the top with stuffing.
5. Drizzle olive oil, salt and pepper over the squids and put into the oven with tin foil over the top and set a timer for 30 minutes.
6. Whilst the squid is cooking, cut the lemon in half and squeeze the juice from both halves into a beaker. Add olive oil, pepper, the anchovies, garlic and the chili and finally, the olives and blend into a sauce..
7. Put tapenade into a bowl and refrigerate. Once the timer is up, take out the squid and remove the tin foil. Place back into the oven for another 10 minutes..
8. During the final ten minutes, take out a griddle and drizzle olive oil into it and put into the asparagus. Cook for about 5 minutes and turn over for another 5. Take out of the griddle and put onto a plate..
9. Finally, take out the squid from the oven, put onto plates, serve the asparagus and tapenade and enjoy!.

The cooked flageolet beans and green olive tapenade can be refrigerated separately overnight; drain the cooked beans before chilling. For the best flavor, stuff the lamb the day before you… Recipe. Make a small hole in the pointed end of each squid body (this will stop them from bursting in the oven), then stuff with the rice mixture. I made four different things for dinner!! First is panko baked tilapia, roasted parmesan asparagus as a side and mushroom olive tapenade as an appetizer.