Blanching is a culinary process in which something, usually produce like cauliflower or broccoli, are plunged into boiling water for varying lengths of time and then drained. The purpose is to change the color from green to white (hence the name) by damaging their chlorophyll molecules so that they can no longer give off light. They also become less bitter because their vitamins are more readily available for absorption when removed from contact with air. Lastly, blanching makes vegetables more digestible due asparagus adheres tightly to its tough fibers making it difficult for our bodies to break down