Giant Squid with Lemon Vinaigrette

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Ingredients:
4 pieces bacon, diced (or prosciutto)
1/4 cup red onion, finely diced
1 red bell pepper, sliced into thin strips
2 cups fresh asparagus, sliced diagonally into 2-inch pieces
3 garlic cloves
1/4 cup extra virgin olive oil
2 lemons, juice only
2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
Pinch granulated sugar
1/4 cup fresh basil leaves, chopped
1 1/2 cups sliced squid salt and pepper
1/4 cup freshly grated Parmesan cheese

Preparation:
To process the squid, take the cleaned tube and lay it membrane side down on a cutting surface. With a very sharp fillet knife, slice the squid as thinly as you can, cutting at an angle and pushing the knife up along the membrane. When you’re done, you should have the membrane on the surface and the squid sliced into very thin pieces, about 1 inch wide.

In a large skillet over medium heat, lightly brown bacon. Add onion, bell pepper and asparagus and cook until asparagus is just barely cooked, but still crisp. Add garlic, olive oil, lemon juice, vinegar, mustard and sugar. Stir to blend and heat for 2 minutes. Add basil and squid. Cook for 30 seconds to 1 minute. Cook the squid until it just barely changes color. If you cook it too long, you’ll be very disappointed.

Season with salt and pepper and top with cheese.