Make the most of what is perhaps the best cooking season of them all.
First, blanching will destroy enough cellular structure to just barely tenderize your vegetable to the point that it has lost its raw, fibrous edge, but still retains crunch. Second, intercellular gasses will expand and escape from the vegetable. This initial escape of gas is what causes the color of a vegetable to change from pale green to a vibrant, bright green—the gas pockets that had been diffusing light suddenly disappear, allowing the full color of the chlorophyll pigment to stand out.
Once vegetables are blanched, they will last for several days in the refrigerator without any loss of flavor or sweetness. This is good news for delicately sweet vegetables like peas or asparagus that can turn bland and starchy when stored for more than a day or two. Blanched vegetables also go from fridge to dinner in a snap. Eat them cold with a vinaigrette, heat them up in a skillet with a little butter, add them to your roasted chicken, or even microwave them.
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