Artichoke And Asparagus Warm Salad - cooking recipe

Ingredients

1 tsp olive oil
400 g asparagus, cut into 3cm long pieces
425 ml jar of artichoke hearts, drained
50 g sun blush tomatoes, sliced
700 g pineapple, diced
200 ml vegetable stock
100 g sour cream
1 tsp mustard
80 g rocket

Preparation

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.
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.