Preheat oven to 150°. Bring a stockpot with heavily salted water to boil. Shell peas and set aside. Shell fava beans, cook for 2 minutes in boiling water, shock in ice water, drain, peel skin and set aside. Cook carrots in boiling water to al dente*, shock in ice water, drain and set aside. Cook pearl onions for 2 minutes in boiling water, shock in ice water, drain, peel, cut in half and set aside. Cook snap peas in boiling water for 15 seconds, shock in ice water, drain and set aside. Hold all garnish at room temperature until ready to serve.