MenuA vibrant medley of blanched green vegetables, perfect for retaining color and crunch.
Bring 4 quarts of water to a rolling boil in a large pot.
Per serving
Add 1 tablespoon of salt to the boiling water.
Add green beans to the boiling water and blanch for 2 minutes.
After 2 minutes, add broccoli florets to the pot and blanch for an additional 2 minutes.
Next, add asparagus spears and blanch for 1 minute.
Finally, add peas and blanch for 1 minute.
Prepare an ice bath by filling a large bowl with ice cubes and cold water.
Using a slotted spoon, transfer the blanched vegetables to the ice bath and let them sit for 3-5 minutes.
Once cool, drain the vegetables and pat them dry with a clean kitchen towel.