I chose this dish because it is something I make at home for friends. I usually serve it as an entree but the portions can be larger and you can serve it as an accompaniment salad, as an entrée or as a main. This dish a little technical for the adventurous home cook but it's good to be ambitious in the kitchen with new dishes. Using seasonal produce is very important too. The asparagus are at their best during the first week of spring. The bright white colour from the octopus and the light green from the asparagus just tell you spring has arrived. I hope you will enjoy it, bon appétit.


Ingredients:
(serves 4)

2 large octopus tentacles
3 tablespoons olive oil
salt
300ml milk
150ml cream
50g oats
1 zest lemon
20 medium size asparagus
Breadcrumbs
1 egg
100g baker’s flour
1 lemon

Clean the octopus tentacles, taking off all the excess skin. Place the tentacles in a large sandwich bag and wrap with an elastic band tightly. Bring a deep pot of water to the boil, place the bag in the water, put a lid on and switch off the gas. Allow to cook for 20 minutes. When cooked, cool down immediately in iced water and when cold, clean off any remaining excess skin. You should end up with a bright, white length of meat.

For the sauce: Toast the oats in a dry pan for five minutes. Warm the cream and milk together (but don’t allow it to boil). Infuse the toasted oats in the warm cream and milk for 20 minutes. Stir in the lemon zest and season to taste.

For the crispy asparagus: Heat a small deep fryer to 180?C. Roll the asparagus in the flour and in the egg and finally in the breadcrumbs. Put the asparagus in the deep fryer, being careful of your fingers as the oil is very hot. Fry until golden. When ready, put the asparagus to rest for a few seconds on a piece of paper towel and season with salt and a squeeze of lemon juice.

Cut the octopus into pieces and warm it up in a pan with a little olive oil. Arrange it on the plate with the crispy asparagus. Warm the sauce up and give a quick blitz with a hand blender to get a light froth on the top of the sauce and then serve on the plate next to the octopus. You can add a few leaves of salad on the plate if you wish.

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