Chickpea, Asparagus and Corn Saute' Recipe

Directions:

1. Heat the oil in a large nonstick skillet over nedium-high heat.
2. Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
3. Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
4. Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
5. Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
6. Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
7. Serve right away or at room temperature.
8. NOTE:.
9. 1) I add the onions right after the garlic and saute' for about 5 minutes.
10. 2) I parboil the asparagus for 3 minutes prior to adding.
11. 3) I add the tomatoes at the very end once heat is turned off - they stay plumper that way.