Bring a separate large pot of water to a boil to cook the peas, asparagus, and fava beans. Have a large bowl of ice water ready, and start with the peas. To make this task easier, put the peas in a fine-mesh strainer basket, and submerge the peas and the basket in the water until the peas are just tender, about 2 minutes. Lift the basket out of the water and immediately submerge the peas (still in the strainer basket) in the ice bath until chilled, about 1 minute. Lift the basket out of the ice water and drain the peas well. Transfer the peas to a small bowl, and set aside at room temperature temporarily, or refrigerate and return to room temperature before using.
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