White Asparagus Pale Cheeses (Print Version)

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

# Ingredient List:

→ 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 - ½ tsp flaky sea salt
09 - Freshly ground white pepper, to taste

→ Garnish

10 - Microgreens or chervil (optional)

# Steps:

01 - Simmer a large pot of salted water, add white asparagus and cook 8–10 minutes until tender yet firm. Transfer to an ice bath immediately. Drain and pat dry with towels.
02 - Slice asparagus lengthwise in half and arrange neatly 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 grated Parmigiano-Reggiano.
04 - If using fresh truffle, shave thin stripes over dish using a truffle slicer or vegetable peeler. If using paste, drizzle fine lines over asparagus and cheese.
05 - Whisk together olive oil, lemon juice, sea salt, and a pinch of white pepper. Drizzle evenly over the assembled salad.
06 - Top with microgreens or chervil if desired and serve immediately.

# Helpful Hints:

01 -
  • It looks restaurant-quality but comes together in under 40 minutes, making you feel like a proper chef without the stress.
  • The combination of creamy cheese and earthy truffle against tender asparagus hits every note—luxurious but somehow understated.
  • It's vegetarian, gluten-free, and elegant enough to anchor any special meal without complicated techniques.
02 -
  • Don't oversalt the cooking water or the asparagus will taste brackish—you want it to season gently from the outside while staying pure inside.
  • If your burrata breaks apart during handling, it's still delicious; just embrace the creamy mess and let it pool slightly across the plate.
  • Truffle is loud in flavor, so one thin shaving does more than you think—less is always more with it.
03 -
  • Source your ingredients first; the quality of white asparagus and truffle determines everything, so find a good supplier and build trust with them.
  • If you can't find white asparagus, use the thinnest green spears you can find and cook them for only 5–6 minutes to keep them delicate and bright.
Go Back