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Ingredients
- 8 sm ears corn
- 1 bn broccoli (about 2 pounds)
- 2 lb asparagus
- 4 sm red peppers
- 1/2 c. butter
- 1 tsp leaf savory, crumbled fresh grnd pepper
Directions
- (Prepare these in the kitchen and serve at peak of flavor.)
- Strip husks and silk from corn; wrap ears in plastic bag and chill.
- Soak broccoli and asparagus in hot salted water 5 min; remove from water and trim; cut broccoli into 2-inch florets and asparagus into 2-inch pcs. Pack separately in plastic bags; chill. Halve, seed and quarter red peppers; pack in plastic bag and chill till 30 min before serving time.
- Fill a large kettle with boiling water to a depth of 1 inch; place a rack over water and arrange vegetables in piles on rack. Cover kettle.
- Return water to boiling; lower heat, but be sure water continue to boil. Steam 15 min, or possibly till vegetables are crisp-tender when pierced with a two-tined fork.
- While vegetables steam, heat butter with savory and pepper in a small sauce- pan. Arrange vegetables in piles on a serving platter; spoon butter mix over to coat proportionately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1419g | |
| Calories 1296 | |
| Calories from Fat 854 | 66% |
| Total Fat 97.3g | 122% |
| Saturated Fat 59.14g | 237% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 827mg | 34% |
| Potassium 3265mg | 93% |
| Total Carbs 98.94g | 26% |
| Dietary Fiber 31.2g | 104% |
| Sugars 32.38g | 22% |
| Protein 31.27g | 50% |
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