Ingredients (per person):

• 200 g of cuttlefish
• 200 g of asparagus
• 1 tuft of parsley
• 1 clove of garlic
• Hot pepper q.b.
• 1 teaspoon of EVO oil
• 1-2 ladles of boiling water
• 3 g of Novosal
• Preparation:
  Clean the cuttlefish and cut them into rounds or thin strips. Brown the garlic in a pan with a little water and oil over low heat. Add the cuttlefish and cook for 45 minutes, adding hot water from time to time.
  Separately, heat the asparagus washed and cut for about 10 minutes.
  Add the cooked asparagus to the pan where the cuttlefish are and finish cooking. Season with salt and add a pinch of chilli powder.
  When cooked, sprinkle with chopped parsley.
  Preparation time: 60 minutes.
  Degree of difficulty: Simple
  Estimated spending: Less than 10 euros