Chickpea, Asparagus And Corn Saute'

1. 1

   Heat the oil in a large nonstick skillet over nedium-high heat.

2. 2

   Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.

3. 3

   Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.

4. 4

   Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.

5. 5

   Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.

6. 6

   Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.

7. 7

   Serve right away or at room temperature.

8. 8

   NOTE:

9. 9

   1) I add the onions right after the garlic and saute' for about 5 minutes.

10. 10

    2) I parboil the asparagus for 3 minutes prior to adding.

11. 11

    3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.

* Per serving · 4 servings · Values may vary.

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