There are several young, tender, green vegetables that can all be prepared in the same way, with minimal heat. Among them are asparagus, broccoli, green beans, peas, and summer squash. They are often interchangeable in recipes because, although their flavors are different, they share a color and texture.

Like all vegetables, they are packed with vitamins and minerals, and are healthiest when eaten raw. Cooking them will yield a more tender product, but overcooking will leach out all the color, flavor, and nutrients. Overcooking happens fast with these vegetables, so close attention must be paid to produce the best product. The key is in the color.

This cooking process has several names, include blanching, par boiling, and al-dente. It involves dropping the vegetable into boiling water for under a minute, until the color brightens, and the texture softens slightly. Then, they are removed and immediately dropped into ice water to stop the cooking process.