Recipe adapted from Oregon State University Extension's FoodHero.org.
Heat oil in large pot over medium heat (300°F in an electric skillet). Sauté onion, asparagus, and potato until onions are brown (about 10 minutes).
Add broth and corn. Cover and simmer until potato is tender (about 10 minutes).
Add peas and simmer 2 to 3 more minutes.
Season with salt and pepper, if desired. Top with cheese and serve warm.
Refrigerate leftovers within 2 hours.