White Asparagus Cheese Truffle (Print View)

Tender white asparagus with creamy cheeses, accented by aromatic black truffle and fresh lemon dressing.

# What You'll Need:

→ Vegetables

01 - 1.1 lb 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 - 0.5 tsp flaky sea salt
09 - Freshly ground white pepper, to taste

→ Garnish

10 - Microgreens or chervil (optional)

# How To Make It:

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 halt cooking. Drain thoroughly and pat dry with kitchen towels.
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 distribute evenly over asparagus. Add thin shavings of Comté and sprinkle with finely grated Parmigiano-Reggiano.
04 - If using fresh black truffle, shave thin strips over the dish with a truffle slicer or sharp vegetable peeler. If using truffle paste, drizzle fine lines across 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 dressing evenly over the composed salad.
06 - Optionally, garnish with microgreens or chervil. Serve immediately for optimal freshness.

# Expert Insights:

01 -
  • It looks like you spent hours in the kitchen, but honest work gets done in half an hour.
  • The contrast between buttery cheese and the delicate bite of asparagus feels indulgent without being heavy.
  • Truffle makes everything taste like a small celebration, and this dish knows how to let it shine.
02 -
  • Don't skip the ice bath—it's the difference between asparagus that stays tender and asparagus that becomes mushy as it cools.
  • The temperature of the plate and the asparagus matters; warm spears will soften the burrata and gently toast the truffle's flavor.
03 -
  • If you're adding truffle oil to the dressing, use a light hand—a few drops is enough to shift the entire flavor profile.
  • Fresh asparagus will cook faster than older spears; taste at the 8-minute mark rather than waiting the full 10.
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