Place the baby squid in the refrigerator the night before to thaw slowly.

Trim off the tough ends of the asparagus.

Drain the baby squid.

Pour a generous drizzle of olive oil into a large skillet.

Sauté the baby squid and asparagus, seasoning with salt.

When the asparagus starts to become tender, add the chopped roasted vegetables.

Stir for a few minutes until the vegetables are heated through.

Divide between two plates and sprinkle with chopped fresh parsley.