Cook squids in salted water for 5 minutes, cool and cut into stripes. Chop onion and garlic and fry in 1 tablespoon of oil, then season with a part of red pepper, pour with wine and stew, then cool. Chop nuts.

Shred chicken fillet, slice asparagus. Leave some asparagus for decoration.

To prepare sauce, whisk the remaining oil with salt, pound pepper, curcuma, grated zest and lemon juice.

Mix prepared ingredients, dress them with the sauce, put in the salad bowl and top with asparagus and greens.