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.