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.

Explains why ,yolks turn green, and how to take proper care of the egg!

Fantastic Masterclass and teacher! Mr. Keller is a very skilled professional, exceptional human being and has been a true inspiration for me. Thank you!

It was a privilege to get to spend this time with Chef Keller. His passion for what he does shows in every recipe, and it is inspiring. His personable nature and willingness to share is equally inspiring. A true Master. Thank you to Chef Keller, and Thank you to Master Class for bringing it to everyone.

This class was an absolute joy! I learned so much and really enjoyed his down-to-earth, mature, style. Unlike some "celebrity chef's" Chef Keller's class was all about the food. And his instruction was precise and thorough. I HIGHLY recommend this class.


Nate T.

During anyone's experience blanching, is this only recommended for our green colored vegetables? Or can we do this others as well?


And so I'm throwing out another 'gadget' and sticking to more useful tools ;-) I typically either grill my asparagus or sauté on the stovetop... Loved the refinement of the techniques in this, and will be using going forward (beautiful colour and nice tooth when I blanch for 3 minutes).

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.