shocking
n.— «While roasting these items, you may blanch your asparagus in boiling salt-water. Trim the bottoms of the asparagus if necessary. Next, carefully place it into the boiling water until it turns a bright green and is slightly limp. Use tongs to remove the asparagus and place it in a bowl of ice water. This technique is called “shocking” and will prevent the asparagus from over cooking.» —“Romantic dining for two” by Samantha Thornton Tennessee Journalist June 22, 2007. (source: Double-Tongued Dictionary)
Further reading
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Some of us use the term “blanching”.