White Asparagus Cheese Truffle (Printable)

Tender white asparagus layered with cheeses and accented by aromatic black truffle and citrus dressing.

# 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)

# How To Make:

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

# Top Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when it actually took 35 minutes from start to finish.
  • The flavors are sophisticated yet the technique is forgiving—there's no sauce to curdle or timing to panic over.
  • It works beautifully as an elegant starter or a light lunch that doesn't leave you feeling heavy.
02 -
  • Don't skip the ice bath after cooking the asparagus—it's what keeps them tender but still with a subtle firmness that makes the dish feel refined rather than mushy.
  • Room-temperature burrata will weep and become grainy; keep everything cold until the final moment, and the cheese will retain its silken, creamy texture.
  • The truffle is a garnish and a whisper, not the main voice—a light hand here is what separates elegance from excess.
03 -
  • Buy your cheeses whole and use a microplane or vegetable peeler to shave them fresh—the difference in texture and presentation is worth the two extra minutes.
  • If white asparagus isn't available or is prohibitively expensive, green asparagus works too, though the presentation will be less delicate; simply reduce the cooking time to 6 minutes to keep them bright and firm.
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