Blanching is a process that involves submerging food (usually vegetables or fruits) briefly in boiling water, then plunging it into ice water to stop the cooking and preserve the color. The immersion in boiling water does not cook the food but simply softens the texture. For this recipe, blanch the asparagus and peas for 2 to 3 minutes; the fava beans, 3 to 5 minutes; and the basil, 1 minute.
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