Fry onion and add the squid, without finishing off the cooking. Grind the onion juice. Mix ink with seaweed broth (like we do with the seaweed salad) and reduce.
Cook carrots almost completely, remove from heat and add to the broth with the ink.
Cook the asparagus for 2 minutes and finish on the grill.
Put the anemones in the batter and fry.
Put on a plate and serve.