Ingredients
2 tablespoons extra virgin olive oil (EVOO)
1 red onion, diced
2 cloves garlic, chopped
2 bell peppers, yellow, red, and/or green, seeded and chopped
1 bunch asparagus, sliced on bias, tips 1 1/2 inches long
2 cups frozen corn kernels
1 can butter beans, drained
Salt and pepper
A handful of flat leaf parsley, chopped
Directions
Heat a medium skillet over medium-high heat. Add EVOO, about two turns around the pan, onion, garlic, peppers. Sauté peppers, stirring frequently, about five minutes. Add asparagus and corn and cook 3-5 minutes longer. Add beans and heat them through, 1-2 minutes. Season dish with salt and pepper to taste, then stir in parsley. Transfer to dinner plates or bowls and serve.