To 6 quarts of water add 2 tablespoons salt and bring to boil over high heat - use the times suggested in the chart below for each vegetable. Transfer to bowl of ice water and allow to cool about 1 minute. Pat dry with paper towel as the water returns to a boil; go on to next vegetable.
- Carrots - 15 seconds
- Snow/snap peas - 15 seconds
- Caulifolower - 1 to 1 1/2 minutes
- Green beans - 1 minute
- Fennel - 1 minute
- Broccoli - 1 to 1 1/2 minutes
- Asparagus - 30 to 60 seconds