Ingredients
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1 tablespoon extra virgin olive oil
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3 garlic cloves, minced
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1 lb fresh asparagus, trimmed and cut into 1 1/2 inch pieces
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1 (11 1/2 ounce) can chickpeas, rinsed and drained
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1 cup cherry tomatoes, halved
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1/2 small red onion, finely chopped
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1/2 cup fresh basil, thinly sliced
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1/2 teaspoon salt
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1/4 teaspoon fresh ground pepper
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1 1/2 cups fresh corn kernels (or thawed frozen)
Instructions
- Heat the oil in a large nonstick skillet over nedium-high heat.
- Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
- Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
- Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
- Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
- Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
- Serve right away or at room temperature.
- NOTE:
- 1) I add the onions right after the garlic and saute' for about 5 minutes.
- 2) I parboil the asparagus for 3 minutes prior to adding.
- 3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.