White Asparagus Cheese Truffle (Printable)

Tender white asparagus with burrata, Comté, and black truffle accented by lemon dressing and microgreens.

# 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 the white asparagus and cook for 8–10 minutes until tender yet firm. Immediately transfer to an ice bath to stop cooking. Drain and pat dry gently with kitchen towels.
02 - Slice the cooked asparagus lengthwise in half and arrange elegantly on chilled serving plates.
03 - Tear the burrata or mozzarella into bite-sized pieces and scatter over the asparagus. Top with Comté shavings and a sprinkle of Parmigiano-Reggiano.
04 - If using fresh truffle, shave thin stripes over the dish with a truffle slicer or sharp vegetable peeler. If using truffle paste, drizzle fine lines across the asparagus and cheese.
05 - Whisk together olive oil, lemon juice, sea salt, and a pinch of white pepper. Evenly drizzle the dressing over the assembled ingredients.
06 - Top with microgreens or chervil if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes like a fancy restaurant dish but comes together in less than forty minutes.
  • Every element is luxurious but the preparation feels completely manageable.
  • It's vegetarian, gluten-free, and somehow feels both light and deeply satisfying.
02 -
  • Don't skip the ice bath after cooking the asparagus—it's what keeps them tasting fresh rather than boiled.
  • Cold plates are non-negotiable here; warm them even slightly and the burrata becomes an oily puddle instead of a creamy cloud.
03 -
  • Buy the freshest white asparagus you can find and use it within a day or two; it fades quickly and loses that subtle sweetness.
  • Always taste the olive oil, lemon, and salt together before dressing the plate—the balance should taste bright but not sour, savory but not briny.
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