Typically refers to the process of boiling salted water, immersing vegetables, such as asparagus, green beans, cabbage etc. and cooking until tender but still crisp then immediately cooling. This process preserves the taste, color and nutrients of the vegetable. Bring a large pot of water with 1 tsp of salt to a boil. Add the vegetables to boiling water. For example, green beans usually take about three minutes. The best test is to taste the vegetable and see if it is tender enough for you yet still crisp. When done, immerse immediately in an ice bath. Drain and use the vegetable according to the recipe.