Broccoli Snap Peas And Asparagus In Parchment Recipes

BROCCOLI, ASPARAGUS, AND SNAP PEAS IN PARCHMENT

Broccoli, Asparagus, and Snap Peas in Parchment image

Cooking vegetables in parchment is a great way to highlight their flavor -- and so easy.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 20m

Number Of Ingredients 5

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 76 g, Fat 1 g, Fiber 5 g

SAUTEED ASPARAGUS AND SNAP PEAS

Sauteed Asparagus and Snap Peas image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 pound asparagus
3/4-pound sugar snap peas
2 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
Red pepper flakes, optional
Sea salt, for serving

Steps:

Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

SUGAR SNAP PEAS

Sugar Snap Peas image

Delicious and easy recipe for sugar snap peas!

Provided by CJCOLLINS

Categories Side Dish Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

½ pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
kosher salt to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Nutrition Facts : Calories 59.2 calories, Carbohydrate 5.3 g, Fat 3.4 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 100.4 mg, Sugar 0.1 g

BROCCOLI, SNAP, PEAS, AND ASPARAGUS IN PARCHMENT

Broccoli, Snap, Peas, and Asparagus in Parchment image

Categories Bake Asparagus Broccoli Pea

Yield serves 4

Number Of Ingredients 5

Ingredients

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

Steps:

Preheat oven to 400°F. 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 (page 19).
Place packet on a rimmed baking sheet and bake until packet is puffed up and vegetables are just tender, 10 to 12 minutes
nutrition information
Per Serving (without butter)
Calories: 76
Fat: 0.6g (0.1g Saturated Fat)
Protein: 5.9g
Carbohydrates: 14.1g
Fiber: 5.5g

SUGAR SNAP PEAS WITH OREGANO

Sugar Snap Peas with Oregano image

The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach, and zukes are rich in vitamins, nutrients, and--most important--taste. Plus, you can get them to the table in a flash.

Provided by Martha Stewart

Categories Quick & Easy Recipes

Time 15m

Number Of Ingredients 4

Ingredients

1 pound sugar snap peas, strings removed
Coarse salt
1/2 tablespoon butter
1 tablespoon fresh oregano, coarsely chopped, substitute 1/4 teaspoon dried

Steps:

In a large skillet, combine snap peas and cup water; season with salt. Bring to a boil over medium-high. Cook until water has evaporated, 3 to 4 minutes.
Add butter, and continue to cook, stirring frequently, until snap peas are crisp-tender, about 2 minutes. Remove from heat; stir in oregano.

Nutrition Facts : Calories 67 g, Fat 2 g, Fiber 2 g, Protein 3 g

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