2oz butter
1 red onion diced
5 cloves garlic, minced
1lb asparagus, ends trimmed,, spears cut on bias into 1" pieces
6oz sugar snap peas
6oz yellow squash, cut into 1/4" dice
6oz zucchini, cut into 1/4" dice
6oz cherry tomatoes, halved
1 can (15oz) cannellini beans, drained and rinsed
Salt and freshly ground black pepper to taste
1 tbsp fresh parsley (regular or Italian)

In a large saucepan, over medium-high heat, melt 1oz butter. Add the onion and cook, stirring occasionally, until softened, about 5 mins. Add garlic and cook, stirring, for 1 min. Transfer to a large bowl.

In the same pot, melt 1/2oz butter. Add the asparagus and snap peas. Cook, stirring occasionally, for 5 mins, until crisp-tender. Transfer to the bowl with onions.

In the same pot melt the remaining 1/2oz butter. Add the squash and zucchini and cook, stirring occasionally, until just tender, about 4-5 mins. Add the tomatoes and cannellini beans. Cook for a further 5 mins until tomatoes have just softened.

Return all vegetables to the pot and cook a further 1-2 mins till warmed through. Season with salt and pepper to taste, sprinkle with parsley and serve.

Serves 6 to 8 as a side dish.