PREPARATION

1. Check asparagus retaining only the tender part of the stem, then put them in a large pot and cover them with boiling salted water and cook for about 10 minutes.
2. Meanwhile, finely chop the onion and peel the potatoes by cutting them into small sticks then put them to fry with the onion in 4 tablespoons olive oil, stirring often for about 15 minutes.
3. Meanwhile drained asparagus and cut into small pieces, cut the sausage and add both to the potatoes, season with salt and sprinkle with ½ cup of warm water.
4. Add the vegetable stock cube and a dash of cream of balsamic vinegar, stir for 5 minutes and serve hot.