There is something about classic dishes that work well at supper clubs. Classically prepared blanched asparagus makes a wonderful side dish.
I have watched great chefs blanch asparagus. I have enjoyed blanched asparagus at a 3 star restaurant in France. But it took a Christmas gift from my brother in law to motivate me to actually prepare the dish myself. My brother in law gives great gifts. One of my favorite knives came from him. My favorite pepper mill came from him. However, I have to admit that I was a bit skeptical when I he gave us online access to Thomas Keller’s Masterclass on Cooking.
Keller is the owner/chef at the French Laundry restaurant in Napa California. We have been to Bouchon, his more accessible and reasonably priced bistro and I am a fan. When I got the gift I wasn’t exactly in a rush to watch the videos. I finally got around to starting in mid-April and have really enjoyed them. Keller comes across as quite the authority and like most great French trained chefs he is opinionated and quite confident of his opinions. He really knows what he is talking about.
Check out Keller’s YouTube video on blanching.
The blanching process brings out the natural flavors and beauty of the asparagus. I had served a roasted asparagus at a dinner party last week and there is no comparison. The blanched asparagus is way better than the roasted version. I particularly like being able to blanch and then serve the asparagus salad at room temperature as a side dish.
Check out the recipe:
Made in advance is always a winner at supper club dinner parties. Serving blanched asparagus at room temperature will hold up well in your mise en place. The appearance on the plate is gorgeous and as most of us “Eat with our eyes” it will be a winner.
Yes I can be a bit of a “know-it-all” at times, but boy am I glad I took the time to learn and practice a new trick.
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