Potato Corn And Asparagus Stew
Ingredients
- 3 tablespoons olive oil
- 1 small onion, sliced
- 4 cloves garlic, minced
- 3/4 pound Yukon Gold potatoes, peeled and sliced 1/8″ thin
- 1/4 cup white wine
- 3/4 cup water
- 3/4 cup crushed tomatoes
- 1 teaspoon salt
- freshly ground pepper
- 1/2 lb asparagus, tripped and cut into 2-inch lengths
- 1/2 cup fresh or frozen corn
- 1/4 cup torn basil leaves
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