Broccoli, Asparagus, and Snap Peas in Parchment

I can't get enough of this recipe from Everyday Food, it's just so good! And easy. And fast. And healthy. The perfect combination.

Broccoli, Asparagus, and Snap Peas in Parchment
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 Tbs unsalted butter (optional)
coarse salt and ground pepper

Preheat oven to 400. 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.

Flavorful fat-free add-inns:
fresh herbs, such as oregano, mint and marjoram
red pepper flakes
lemon, orange, or lime zest
a dash of balsamic vinegar
a spoonful of grainy mustard

*I usually skip the sugar snap peas and use just butter, salt and pepper.