Ingredients:
-10 Espárrago de Navarra spears
- 8 artichokes, previously washed and cut in pieces
- 1/2 kg peas
- 1 minced onion
- 2 dl olive oil
- a meat stock cube
- 1/2 dl white wine
- 1 dl water.

Method: Fry lightly the onion in the oil until it turns transparent. Then, add the artichokes, the meat stock cube, the wine, and the water. Let everything stew until they are tender. Almost at the end of the process, place on the top the asparagus. It is also possible to add green beans and pieces of Spanish ham.