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.
Get All-Access

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.

Love Thomas Keller! He's a natural at teaching others. Very excited to apply more of his lessons. So far, poached eggs have been a game changer. And thinking about tools of refinement. Also looking forward to making my own pasta.

The class was helpful for me I learned a lot of techniques and tips which I didn't know before . Thank you Mr Thomas Keller for sharing and teaching me how to be a better cook.

best of the best!! i loved watching his hands at work although it seemed more like well-honed craft than work ... i loved every single bit of advice he offered us ... i loved the dishes that he focused on ... i simply LOVED this class ... chef keller thank you so much ... i am inspired and even better i have a sense of "can do" to use cooking to nurture my family and friends

Chef Keller is so genuine, and his passion shines through each lesson. Even as a home cook, I now aspire to become a more refined cook with each dish


A fellow student

Thank you, amazing videos so far. You mentioned not leaving the hot food in iced water too long, because we want to chill for easy handling, or is it because we want to stop the cooking process by placing it in ice water?


Fantastic! I tried them with some balsamic vinaigrette, delicious. The process is rather easy and Keller explains it well. What did you guys try it with?

A fellow student

never thought of the pre treatment of the vegetable like that. great lesson. Those are the kind of details i was hoping to hear rather than the basic "chop like this and snap it like this"


Love Love Looove the class but unfortunately I don't have the time to peel, scrub, bundle and make friends with the asparagus :(

F P.

Thank you for sharing your knowledge. While I appreciate your wealth of knowledge, I’d appreciate you being succinct and more concise in your delivery of said knowledge. Your videos are long on talking and short on cooking. We are at lesson 7 and you are just now starting to cook. Be more thoughtful in planning your videos.


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.