HI Gina:-) Tonight, DH and I were having Herb Grilled Pork Chops (a recipe that I have previously posted), and I decided to get the leftovers of this Mediterranean Succotash out of my freezer to have with them. I had quite forgotten that it had asparagus in it. When I thawed it, and saw, and remembered that it had asparagus in it, I thought I would post it for you. Rachael Ray has put a bit of a different, and delicious spin on succotash in this version.

MEDITERRANEAN SUCCOTASH
Recipe courtesy Rachael Ray
Yield: 4 servings

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 red onion, diced
2 cloves garlic, chopped
2 bell peppers, yellow, red, and/or green, seeded and chopped
1 bunch asparagus, sliced on bias, tips 1 1/2 inches long
2 cups frozen corn kernels
1 can butter beans, drained (I used 2 cups of frozen baby lima beans that I precooked)
Salt and pepper
Handful flat-leaf parsley, chopped

Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes.

Add asparagus and corn, cook 3 to 5 minutes longer.

Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.