Calamari Grilled Sauteed Asparagus Leeks

Ingredients
For the Calamari
½ lb calamari (with tentacles, cleaned and pre-washed)
1 tsp thyme
½ tsp oregano
½ cup fresh squeezed lemon juice
½ tsp salt
2 tbsp olive oil

For the Vegetables
½ lb leeks, cleaned and chopped
5–6 thin asparagus spears, sliced
½ onion, chopped
2 cloves garlic, minced
1 tbsp pine nuts
1 tbsp butter
Salt and pepper, to taste

For Finishing
Olive oil, for drizzling
Fresh parsley, chopped (optional)
Extra lemon wedges, for serving

Directions
1. Prepare the Calamari
Rinse the calamari thoroughly and gently score the inner side of the tubes to help with marinating and visual appeal.
In a bowl, combine thyme, oregano, lemon juice, salt, and calamari.
Refrigerate for 20 minutes while preparing the vegetables.

2. Grill the Calamari
Heat your griddle to 350°F, or prep your outdoor grill (e.g., Big Green Egg or Weber).
Sear the marinated calamari in 2 tbsp of olive oil in a hot pan for 1–2 minutes, then transfer to the grill.
Grill for 5–8 minutes, or until the calamari is opaque and lightly charred. Avoid overcooking.

3. Sauté the Vegetables
In a medium saucepan, melt butter over medium heat.
Sauté the onion and garlic for 1–2 minutes, until fragrant.
Add pine nuts and cook for another minute.
Stir in the leeks and asparagus. Cook for about 5 minutes, until the asparagus is tender but still crisp.
Season with salt and pepper to taste.

4. To Serve
Plate the warm vegetable sauté alongside the grilled calamari.
Drizzle with olive oil, a bit of chopped parsley, and a squeeze of fresh lemon juice.