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