How to make
Stew the onions, carrots, celery in oil. Add the asparagus, olives, mushrooms, black pepper, salt and pour over with wine. Add a little water.
Allow to boil on low heat until the vegetables soften. Add the diced potatoes and rice. Add water to cover the dish. Boil well for about 15 minutes and add the tomatoes and stir.
This can also be baked in the oven until browned. Sprinkle with finely chopped parsley.
