Chickpea, Asparagus And Corn Saute' - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1 1/2 cups fresh corn kernels (or thawed frozen)
1 lb fresh asparagus, trimmed and cut into 1 1/2 inch pieces
1 (11 1/2 ounce) can chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/2 small red onion, finely chopped
1/2 cup fresh basil, thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Preparation

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.