White Asparagus Cheese Truffle (Print Version)

Tender white asparagus combined with creamy cheeses and delicate black truffle accents.

# What You'll Need:

→ Vegetables

01 - 1.1 lbs white asparagus, trimmed and peeled

→ Cheeses

02 - 2.6 oz burrata or buffalo mozzarella, drained
03 - 2.6 oz aged Comté cheese, thinly shaved
04 - 1.8 oz Parmigiano-Reggiano, finely grated

→ Truffle

05 - 0.5 oz fresh black truffle or 1-2 tbsp high-quality truffle paste

→ Dressing

06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp fresh lemon juice
08 - 1/2 tsp flaky sea salt
09 - Freshly ground white pepper, to taste

→ Garnish

10 - Microgreens or chervil (optional)

# Steps to Follow:

01 - Bring a large pot of salted water to a simmer. Add white asparagus and cook for 8 to 10 minutes until just tender but still firm. Immediately transfer to an ice bath to cool. Drain and pat dry with kitchen towels.
02 - Slice the cooled asparagus lengthwise in half and arrange neatly on chilled serving plates.
03 - Tear burrata or mozzarella into bite-sized pieces and scatter over the asparagus. Add thin shavings of Comté and sprinkle finely grated Parmigiano-Reggiano on top.
04 - If using fresh truffle, shave thin stripes over the dish with a truffle slicer or sharp vegetable peeler. If using truffle paste, drizzle thin lines across the asparagus and cheese.
05 - Whisk together extra-virgin olive oil, fresh lemon juice, flaky sea salt, and a pinch of freshly ground white pepper. Drizzle the dressing evenly over the assembled salad.
06 - Top with microgreens or chervil if desired. Serve immediately.

# Additional Tips::

01 -
  • It feels restaurant-quality but comes together in under 35 minutes, making you look far more impressive than the effort required.
  • The contrast of creamy burrata against firm asparagus and the umami punch of truffle creates a sensory experience that lingers.
  • It's naturally vegetarian and gluten-free, so you can serve it confidently to nearly anyone at your table.
02 -
  • Overcooked asparagus becomes mushy and defeats the entire purpose of this delicate dish, so watch it closely and err on the side of firm rather than soft.
  • Fresh truffle changes everything if you can source it, but quality truffle paste is absolutely acceptable—just taste it first because some brands taste more like chemicals than earth.
  • Chilled plates make a real difference because warm plates will cause the cheeses to melt into pools rather than hold their distinct textures and shapes.
03 -
  • Make your dressing right before serving because emulsified oil and lemon separate quickly, and the timing keeps everything tasting bright rather than dull.
  • A truffle slicer is one of those kitchen tools that seems fancy but transforms your technique instantly, making you look like you know exactly what you're doing even if this is your first time.
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