Blanching—boiling briefly before plunging into an ice bath—is the standard method used to cook vegetables that have a tendency to lose their color and texture if you expose them to heat for too long. But even a quick boil can be too much for certain delicate plant parts, and that’s when cookbook author Abra Berens…
source https://skillet.lifehacker.com/how-to-lightly-cook-delicate-vegetables-1845215983