Mediterranean Succotash

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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