Warm Salad of Octopus, Asparagus and Oysters

Recipe Type: 
Number of Servings: 
Preparation time: 
292 kcal
39 g
142 mg
Vitamin D: 
7.20 IU
% Ca recommended daily intake: 

This recipe was prepared by famous Italian chef Marco Olivieri (www.marcolivieri.com)

Difficulty: **

600 g
500 g


2 tbsp
12 oysters (fresh)
1 head lettuce
2 lemons
extra-virgin olive oil
Salt & pepper


1 Put the cleaned octopus in a pot. Add enough cool water to cover it, add coarse salt and the juice of half a lemon. Cover, bring to a boil and cook for about 30 minutes. Remove from the heat, and set aside to cool.
2 Clean, wash and cut the tender part of the asparagus diagonally into long lozenges (such as "penne" pasta). Put in salted boiling water and cook for a few minutes "al dente".
3 Open and rapidly rinse the oysters.

Wash, dry and cut the lettuce.

Brown the oysters in a little oil.
3 Drain the octopus, peel off the outer skin, slice it. Arrange the octopus in each dish over a lettuce bed. Add the asparagus and oysters to it.

Dress with the oil and lemon sauce, garnish with lemon slices and serve immediately.
Key Nutrients: