Asparagus, Pea, and Artichoke Stew from Navarre

Ingredients for Asparagus Stew:

10 asparagus spears from Navarre, canned by Pedro Luis

8 artichoke hearts, canned by Pedro Luis

1/2 kg peas, canned by Pedro Luis

1 chopped onion

200 ml olive oil

1 beef stock cube

1/2 ml white wine

100 ml water

Preparation of Asparagus Stew:

Sauté the onion in the oil until translucent. Add the artichoke hearts and peas, the stock cube, the wine, and the water, and cook for 5 minutes. Finally, arrange the asparagus on top. Optionally, add green beans and pieces of ham. Heat through and serve.