Broccoli, Snap, Peas, and Asparagus in Parchment

• 1 1/2 cups small broccoli florets (from 1 head broccoli)
• 1/2 bunch asparagus (6 ounces), tough ends trimmed, cut into 2-inch lengths
• 1 1/4 cups sugar snap peas, trimmed
• 1 tablespoon unsalted butter (optional)
• Coarse salt and ground pepper

1. Preheat oven to 400F.
2. Place broccoli, asparagus, snap peas, and butter (if using) in center of a 24-inch-long piece of parchment.
3. Season with salt and pepper.
4. Fold into a twist or envelope shape (page 19).
5. Place packet on a rimmed baking sheet and bake until packet is puffed up and vegetables are just tender, 10 to 12 minutes
6. Per Serving (without butter)
7. Calories: 76
8. Fat: 0.6g (0.1g Saturated Fat)
9. Protein: 5.9g
10. Carbohydrates: 14.1g
11. Fiber: 5.5g

broccoli, lengths, sugar snap peas, unsalted butter, salt

Taken from www.epicurious.com/recipes/food/views/broccoli-snap-peas-and-asparagus-in-parchment-387709 (may not work)