Corn, Tomato & Asparagus Succotash

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.