Broccoli, Asparagus, and Snap Peas in Parchment |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 bunch(es) asparagus (6 ounces), cut into 2 inch lengths |
coarse salt and ground pepper |
1 1/2 cup(s) small broccoli florets (from 1 head broccoli) |
1 1/4 cup(s) sugar snap peas |
1 tablespoon(s) unsalted butter (optional) |
Directions:
1. Preheat oven to 400 degrees. Place broccoli, asparagus, snap peas, and butter (if using) in center of a 24 inch long piece of parchment. Season with salt and pepper. Fold into a "twist" or "envelope" shape. TWIST (simple method for everyday cooking): 1. Fold long ends of paper over ingredients like a letter. 2. Tightly twist the ends to seal, then turn them up.
2. ENVELOPE (attractive and neat style, great for entertaining): 1. Bring long ends of paper together and fold down 3 times to make a seam
3. Tuck ends underneath to secure (tie with twine if desired).
4. Place packet on a rimmed baking sheet and bake until packet is puffed up and vegetables are just tender, 10 to 12 minutes.
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