Prepare Vegetables: Gather your fresh vegetables. I love using a mix of colorful asparagus, broccoli, and green beans. Cut them into uniform pieces; this ensures even cooking and makes them more visually appealing. You might want to slice broccoli into smaller florets and trim the ends of the asparagus.
Boil Water: Fill a large pot with enough water to cover the vegetables, adding plenty of salt. The salt will flavor the veggies as they cook. Bring the water to a roaring boil over high heat. The bubbling water is crucial for blanching.
Prepare Ice Bath: While waiting for the water to boil, fill a large bowl with ice-cold water. You want the water as cold as possible—this is what stops the cooking process. Having a towel nearby is handy for drying off the veggies post-blanching!
Blanch Vegetables: Once the water is boiling, add your prepared vegetables in batches. You don’t want to overcrowd the pot! Let them cook for a brief time, usually 2-5 minutes, depending on the vegetable. For instance, green beans take about 3 minutes, while asparagus can be done in just 2.
Shock the Vegetables: Once they’re slightly tender but still crisp, use a slotted spoon or tongs to remove the veggies from the boiling water. Quickly plunge them into the prepared ice bath to stop the cooking. Let them sit in the ice water until completely cool, about 2-3 minutes. This is crucial for retaining their vibrant color!
Dry and Store: After they’re cooled, remove the vegetables from the ice bath and lay them on a clean dish towel or paper towels to dry out. You can use these blanched veggies right away or store them in the fridge for up to a week, or freeze them for longer storage.
