Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 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
• Handful flat-leaf parsley, chopped

Instructions

1. Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.