Asparagus and peas with brown butter, lemon, and mint

Method

1. Set up the ice bath.Fill a large bowl with ice and water and set it by the stove. Bring a large pot of water to a hard boil and salt it heavily, about 3 tablespoons of kosher salt per gallon. Green vegetables need a lot of salt and a lot of water so the boil doesn't stop when they go in.
2. Blanch the asparagus.Add the asparagus and cook until bright green and just tender with a little snap left, 2 to 3 minutes depending on thickness. Lift it out with a spider or slotted spoon straight into the ice water.
3. Blanch the peas.Add the peas to the same water: about 1 minute for frozen, 2 to 3 for fresh. Taste one; it should be sweet and tender. Scoop into the ice bath with the asparagus.
4. Drain well.Once cold, about 2 minutes, drain everything and spread it on a towel to dry. You can do everything up to this point a few hours ahead and refrigerate.
5. Brown the butter.In a wide skillet over medium heat, melt the butter and cook, swirling, until it smells nutty and the solids turn golden brown, 3 to 4 minutes.
6. Warm and finish.Add the vegetables and toss just until warmed through, about a minute. Off the heat, add the lemon zest, a small squeeze of juice, and the mint. Season with flaky salt and pepper, pile onto a platter, and shave parmesan over the top.