Cut the squid bodies into 1½-inch (3.75-cm) rings.
Fill a medium saucepan halfway with water. Bring to a boil. Add the squid rings and tentacles and cook until tender, about 1 minute.
Drain the squid and discard the liquid. Transfer the squid to a serving bowl.
Fill the same pan halfway with water and add the salt. Bring to a boil.
Add the green beans, asparagus,