Fried asparagus with dried tomatoes and pineapple

Ingredients for 4 servings:

• 1 kg asparagus, white
• 4 tomatoes, dried
• ½ pineapple, fresh
• 2 tbsp celery greens, fresh
• 350 g mushrooms, brown
• 2 tbsp olive oil
• 1 tbsp butter or margarine
• 1 tsp vegetable broth, granulated
• Salt and pepper, colorful from the mill
• some sugar, brown

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

as a side dish to grilled food for 4 people, as a main course for 2 people

Peel and quarter the asparagus. Heat 2 tablespoons of olive oil in a pan and sauté the asparagus. Sprinkle a little brown sugar over the asparagus, season with salt and pepper. After about 5 minutes, add the finely chopped celery and the finely chopped sun-dried tomatoes. Simmer everything together over medium heat for about 15 minutes. The asparagus will still be firm to the bite. Shortly before the end of the cooking time, stir in the finely chopped pineapple and let it marinate. While the asparagus is cooking, fry the quartered mushrooms in the margarine in a separate pan. Sprinkle granulated vegetable stock over the top and fry over medium heat until the asparagus is tender. Mix the mushrooms with the asparagus and serve. Can be served as a vegetable stir-fry on its own or as a side dish to grilled meat. I can imagine a crisp white wine pairing very well with this.