1 bunch asparagus from Huétor-Tájar, cooked
6 squids
4 cloves garlic
Virgin olive oil

Season the asparagus from Huétor-Tájar, sautée and reserve for the squid stuffing. Next, season the squid and grill. Aside, fry laminated garlic in olive oil until brown. Finally fill the squids with the asparagus and transfer to a serving dish, season with virgin olive oil and crunchy garlic.