1 tbsp butter
1 tbsp olive oil
1 shallot, finely minced
1 clove garlic, minced
1/2 lb. asparagus, diced
2-3 cobs sweet corn, kernels cut from cobs
1 package cherry tomatoes, quartered
Heat oil, butter, shallots and garlic in a large skillet over medium heat. Stir together until fragrant. Add tomatoes, asparagus and corn and saute until asparagus is tender.
This is a perfect side to ladle onto a grain bowl, or serve with a fillet of salmon.