Ingredients:

small bundle of fresh asparagus, cut into 2  inch pieces

1 piece chicken breast fillet, cut into strips

1 small onion, chopped

3 pieces shiitake mushrooms, sliced into strips

1 1/2 Tbsp. Doña Elena extra virgin olive oil

1 liter chicken stock

salt and pepper to taste

Procedure:

Saute onion, chicken and asparagus in olive oil.  Once chicken starts to change color, add mushrooms and saute until chicken is cooked through.

Add chicken stock and simmer until asparagus is tender.

Serve hot.