Instructions:

1. Prepare the Octopus:

   • If using frozen octopus, thaw it in the refrigerator overnight. Bring a large pot of salted water to a boil, then add the octopus along with a few used wine corks. Boil for about 30-40 minutes or until tender. The corks help maintain the tenderness of the octopus by releasing tannins into the cooking water, which can enhance texture and flavor. After boiling, drain and let cool.

2. Marinate the Octopus:

   • Once cooled, cut the octopus into manageable pieces. In a bowl, combine olive oil, lime juice, salt, and pepper. Add the octopus pieces to the marinade, making sure they are well coated. Let them marinate for at least 30 minutes.

3. Prepare the Vegetables:

   • While the octopus is marinating, preheat your grill or grill pan over medium heat. Drizzle the asparagus and cherry tomatoes with olive oil and season with salt and pepper.

4. Grill the Octopus and Vegetables:

   • Grill the marinated octopus for about 3-4 minutes per side until you see nice grill marks and it is heated through. At the same time, grill the asparagus for about 5-7 minutes, turning occasionally, until tender but still crisp. Grill the cherry tomatoes and the half lemon for about 2-3 minutes, just until they soften slightly.

5. Combine and Serve:

   • On a serving platter, arrange the grilled octopus alongside the asparagus and cherry tomatoes. Scatter the green olives over the top and drizzle with additional lime juice if desired. Garnish with fresh parsley or cilantro for an added touch.

6. Optional:

   • Consider serving this dish with a fresh avocado salad to complement the grilled flavors.

7. Enjoy:

   • Serve immediately and indulge in the vibrant flavors of this Grilled Octopus with Vegetables dish!

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Feel free to garnish with additional lime wedges or fresh herbs for an extra touch. Enjoy your culinary creation!