Food & Cooking Recipes Quick & Easy Recipes Broccoli, Asparagus, and Snap Peas in Parchment 4.5 (6) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 4 Cooking vegetables in parchment is a great way to highlight their flavor -- and so easy. Ingredients 1 ½ cups small broccoli florets (from 1 head broccoli) ½ bunch asparagus (6 ounces), cut into 2-inch lengths 1 ¼ cups sugar snap peas, trimmed 1 tablespoon unsalted butter (optional) Coarse salt and ground pepper Directions 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. Place packet on a rimmed baking sheet and bake until packet is puffed up and vegetables are just tender, 10 to 12 minutes. Cook's Notes Flavorful Fat-Free Add-Ins:Fresh herbs, such as oregano, mint, and marjoram. Ref pepper flakes, Lemon, orange, or lime zest. A dash of balsamic vinegar. A spoonful of grainy mustard. Rate it Print