White Asparagus Cheese Truffle (Printable)

A refined dish combining tender white asparagus, pale cheeses, and aromatic black truffle.

# 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 - 1.75 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)

# Directions:

01 - Bring a large pot of salted water to a simmer. Add white asparagus and cook for 8 to 10 minutes until tender yet firm. Immediately transfer to an ice bath to cool, then drain and pat dry.
02 - Slice the cooked asparagus lengthwise in half and arrange decoratively on chilled serving plates.
03 - Tear burrata or mozzarella into bite-sized pieces and scatter over asparagus. Add thin shavings of Comté and sprinkle with finely grated Parmigiano-Reggiano.
04 - If using fresh truffle, shave thin strips over the dish with a truffle slicer or vegetable peeler. Alternatively, drizzle truffle paste in fine lines across the asparagus and cheeses.
05 - Whisk together olive oil, lemon juice, sea salt, and white pepper. Drizzle the dressing evenly over the assembled salad.
06 - Top with microgreens or chervil if desired. Serve immediately to preserve freshness.

# Expert Tips:

01 -
  • White asparagus is sweeter and more subtle than green, making this feel luxurious without overwhelming your palate.
  • The combination of three cheeses creates layers of flavor and texture that make something simple taste sophisticated.
  • It comes together in under 40 minutes and genuinely impresses people, which feels like cheating in the best way.
02 -
  • Overcooking asparagus by even a minute will turn it from elegant to mushy—trust your senses and taste as you go rather than relying on a timer alone.
  • The ice bath isn't just for cooling; it stops the cooking immediately and sets the color, which is what makes this dish look as refined as it tastes.
  • Chilled plates make a surprising difference here, keeping the cheese from melting too quickly and the asparagus from warming up too fast.
03 -
  • Chill your serving plates in the freezer while you're cooking so the asparagus stays cool and the textures stay distinct.
  • If Comté is hard to find, Gruyère or a mild goat cheese will work, though the flavor profile shifts slightly toward something earthier or tangier.
  • A drop of truffle oil whisked into the dressing adds extra depth without requiring expensive fresh truffle, and it's something I keep on hand for moments when I want a little luxury.
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