Culinary Arts

Big-Pot Blanching: Asparagus

Thomas Keller

Lesson time 15:17 min

Blanching gives you bright, vibrant, and well-seasoned vegetables. Learn Chef Keller’s technique, and find out his favorite tools for peeling asparagus.

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Thank you Mr. Keller for sharing all the techniques. It was a really inspiring Masterclass and I've learned so much!

This a top class set of lessons,presented in a way, that inspires you to learn and continuously improve. Chef Keller is a teacher of great wisdom and has a unique style. Wonderful,I. Have learnt so much. Thank you.

Improving my techniques and learning new ones was great. At first I had some concern as the course does not cover many "standard" cooking topics such as cooking proteins but that is what made this so interesting, enjoyable and useful in the end. There are many classes devoted to cooking steak, chicken, fish etc. But few focusing on the topics and methods here.

This class was like a good book you can't put down!! The love of food and nurturing others is clearly apparent and compelling!! Thank you Chef Keller for your time and your willingness to share. I can't wait to continue to learn and practice, practice, practice! I hope to one day visit The French Laundry!



Great lesson about not destroing the heads of the asparagus! but I dind't get about the apple... why did he peeled it?? :D

Ramona W.

The asparagus was the most delicious fresh and sweet tasting that we have ever had. Not tough or chewy. I made as a side dish for an Asian meal and the sauce is a Dry Mustard Sauce with a few Red Pepper Chili Flakes.

Heidi R.

I'm always a fan of learning about better tools that help me work more effectively in the kitchen, and Thomas sold me on that economia peeler. But watching him throw things behind him toward the sink was my favorite part of this lesson.

A fellow student

Great lesson, however I see that many have asked about the Econome Peeler that Chef Keller uses and no one has answered. Can it be purchased and where can it be found? Thanks


Going through TK's fantastic masterclass a second (and surely not the last) time. Again I am captured and delighted by his calmness, thoroughness, commitment, love and humor in presenting his way of cooking. What a treat to have a teacher like TK! There's only one thing that I miss in most of his classes here: I would love him to give us his take on left-over management. In his multi-starred restaurant kitchen there must be mountains of trimmings, too valuable to just throw away. And in essence it's the same for us at home. In this class about asparagus, the trimmings could be used for composting, I think TK said. So what else, I've been wondering? Maybe asparagus soup, stock, risotto, (strained) puree. Or even cooking the peel and trimmings in the blanching water first to intensify the flavor of the asparagus we blanch later. Would love to hear some ideas from all of you fellow students! Thanks for this great masterclass, Thomas Keller.

A fellow student

If I were to blanch other vegetables like green beans or broccoli would I 1. Do any peeling and 2. Need to bundle those to the extent possible or were those techniques unique to asparagus?

charlotte F.

Could you actually use sea water to blanch the asparagus? Instead of adding all the salt to natural water?


I've always steamed my veggies instead of boiled them. Thought it helped maintained more vitamins that way. I've never boiled them. Is that a myth?

Diane T.

Love watching and learning this technique for cooking Asparagus! Great tips that will be very helpful for me! Love this lesson!

Ben C.

I’ve been peeling my asparagus and the roasting them in the oven. Does anyone know if it is unwise to do so? I guess what I’m really trying to ask is whether the peeling of the asparagus is only relevant because we are “big pot blanching”.