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

Directions

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.