Ingredients:

1/2 lb Calamari with tentacles
1 tsp Thyme
1/2 tsp Oregano
1/2 cup fresh squeezed lemon juice
1/2 tsp salt
2 tbsp Olive Oil
1/2 lb Leeks
5-6 thin Asparagus
1/2 Onion
2 cloves Garlic
1 tbsp Pine Nuts
1 tbsp Butter
Salt and Pepper

Cooking Directions:

Rinse the pre-washed and cleaned calamari. Slide open the tubes and gently score over the back of the calamari. This will help marinate the calamari and also create pattern when it is getting cooked and curled. Marinate the calamari in a bowl mixed with the thyme, oregano, lemon juice and salt. Keep it refrigerated for 20 min. Use this time to prepare for the asparagus and leeks.

Use the Griddle at 350 degrees F, but this varies with what grills you have at home. You can definitely take this out on your Green Egg or Weber. Oil a medium sauce pan at high heat. Sear the calamari with the olive oil first, then place them on the grill. Grill for 5-8 minute (depending on how thick the squid is), until it turns opaque.

Slice and chop the leeks, asparagus and onions. Butter a medium sauce pan at medium heat. Sauté the onions and garlic quickly. Add in the pine nuts and cook for 1-2 minutes. Add in the leeks and asparagus. Cook for 5 minutes till the asparagus turns soft but still crispy.

Plate the sauteed vegetables along side with the grilled calamari. Drizzle a little olive oil and parsley over the calamari. Squeeze in some lemon juice to serve.