White Asparagus Cheese Truffle (Print View)

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

# Components:

→ 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)

# Preparation Steps:

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

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together in less time than ordering takeout.
  • The pale cheeses against white asparagus feel like edible elegance, which somehow makes even a quiet dinner feel like an occasion.
  • Fresh truffle transforms something understated into something unforgettable, and you don't need much.
02 -
  • Don't cook the asparagus ahead of time; it picks up unwanted flavors sitting in the fridge and the texture deteriorates. Cook it the same day, preferably within an hour of serving.
  • If fresh truffle isn't available, skip it rather than use low-quality truffle oil—it's better to celebrate what you have than to apologize for what you're adding.
03 -
  • Chill your serving plates beforehand; it keeps the cheese from softening too quickly and extends that perfect eating window.
  • If truffle paste is your choice, buy the best you can find and store it in the freezer—a little goes a long way, and good paste keeps for months.
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