1

Prepare a large bowl with cold water and add ice (to make an ice water bath).

2

Meanwhile, bring 4 quarts of salted water to a boil. When the water boils, blanch the haricot verts for 3 minutes, until just tender. Transfer immediately to the ice bath and allow them to cool for 2 minutes. Drain them immediately.

3

Repeat process for other vegetables, blanching the asparagus for 3 minutes and the sugar snap peas for 2 minutes, cooling both in the ice-water bath.

4

Cut asparagus spears into 2-inch pieces.

5

In a large bowl, combine cooled veggies. Refrigerate until ready to serve.

6

Prepare vinaigrette: In a small bowl, whisk lemon juice and salt together until the salt dissolves. Slowly whisk in oil until the dressing is well blended. Season with pepper.

7

When ready to serve, toss vegetables with desired amount of lemon vinaigrette and season with salt and pepper.