Fry your onions and garlic gently in a few tablespoons of the oil from the sun dried tomatoes, for about five minutes.
Add the chopped asparagus and a few tbsp of hot water, put a lid on your pan and allow the asparagus to cook gently for five minutes.
Remove the lid and add the rest of your ingredients (except the rice and pine nuts).
Fry gently for 15 mins or so, then add your rice and continue to cook until warmed through thoroughly. You may need to add a little water to stop it all sticking.
Serve topped with the pine nuts and a generous twist of pepper and sea salt.
