Artichoke And Asparagus Warm Salad

1. 1

   Heat oil in a large frying pan and fry the asparagus over medium heat for 3-4 mins. Add the artichokes and tomatoes and cook for a 2 more minutes. Season with salt and pepper, remove from the pan and set aside.

2. 2

   Add the pineapple to the hot pan and fry for 1-2 mins. Pour in the stock, sour cream and mustard. Stir well and add the vegetables back into the pan. Simmer for a couple of minutes, season to taste with salt and pepper and serve on a bed of arugula.

* Per serving · 4 servings · Values may vary.

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