White Asparagus Cheese Truffle (Printable)

Tender asparagus combined with creamy cheeses and delicate black truffle in a fresh olive oil 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 - 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 8–10 minutes until just tender but still firm. Immediately transfer to an ice bath to cool. Drain and pat dry gently with kitchen towels.
02 - Slice the cooked asparagus lengthwise and arrange attractively on chilled serving plates.
03 - Tear burrata or mozzarella into bite-sized pieces and scatter over the asparagus. Add thin shavings of Comté and sprinkle finely grated Parmigiano-Reggiano on top.
04 - If using fresh truffle, shave thin stripes over the dish using 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, flaky sea salt, and a pinch of freshly ground white pepper. Drizzle dressing evenly over the assembled salad.
06 - Optionally garnish with microgreens or chervil. Serve immediately.

# Expert Advice:

01 -
  • It looks like restaurant-quality plating but tastes even better than it looks, which hardly ever happens.
  • The combination of creamy burrata with earthy truffle creates a flavor moment that feels both simple and impossibly luxurious.
02 -
  • White asparagus cooks faster than you'd think—the ice bath is not optional, or you'll end up with mushy strands.
  • Letting your plates chill in the refrigerator for even 10 minutes changes how the warm asparagus feels against the cold cheese.
03 -
  • Buy truffle paste instead of fresh if you're budget-conscious—it keeps for months in the refrigerator and delivers most of the flavor at a fraction of the cost.
  • Toast a thin slice of good bread separately and serve it on the side; the richness of the plate calls for something to balance it.
Go Back