she's actually a chef, anne burrell. >> how are you?ing beautiful for us. what are you doing? >> what are you doing right now? >> we're doing a little spring veggie stew. >> chilling that asparagus. >> i'm shocking it. >> take it out of boiling water. >> right. we blanch -- >> what does that do? >> what this does is we blanch our asparagus in salty boiling water and then put it in salty ice water and it stops the cooking instantly and keeps the beautiful green color. >> keeps it nice and crisp. so we are -- we have a lot of veggies we're putting in this stew. look, we can do it all in the same pot. so every time you're blanching one veggie, you don't have to start new water. >> that's good. >> it saves dishes. >> okay. i like that. >> then we're moving over to here. i have some spring onions that are sweating away with a little bit of crushed red pepper, spicy stuff. even though this is a veggie dish, it doesn't have to feel like i'm eating something -- good for you but doesn't have to feel diet. >> don't have to sacrifice taste. >> no.

here to show us how it is done is the host of "worst cooks in america," a chef, ann burrell. >> in honor blanch -- it blanch our asparagus in salted boiling water and then put it in salty ice water and it stops the cooking instantly and keeps the beautiful green color. so we are -- we have a lot of veggies we're putting in this stew. look, we can do it all in the same pot. so every time you're blanching one veggie, you don't have to start new water. just, change dishes. >> okay. >> then we're moving over to here. i have some spring onions that are sweating away with a little bit of crushed red pepper, spicy stuff. even though this is a veggie dish, it doesn't have to feel like i'm eating something -- good for you but doesn't have to feel diet. >> don't have to sacrifice taste. >> no. that's the big -- >> thank you, hodi. >> we have some asparagus and sugar snap peas that we have blanched and shocked like this. we have red bliss potatoes. >> all raw, not cooked? >> those are not cooked, right. it gives it a little bit of texture. >> crunch. >> we have a little bit of chicken or veggie sto