Set aside a few olives, parsley leaves and dill for decoration. Sauté the garlic in hot oil, add the chopped sardine, tomato, olives, dill and hot pepper...

Chop the vegetables and sauté in butter for around 5 minutes, add salt and pepper. Pan fry the meat in oil, season, pour in wine and cook. Mix the tomato puree, vegetables and soup...

Cook the pasta in salted water, drain and cool. Prepare the salad dressing by chopping 100g of asparagus in a food processor and mix in olive oil, lemon juice, mustard, a little water, salt and pepper...

Cut the cooked chicken into cubes. Cut the carrot into cubes as well, then together with the peas cook in lightly salted water.