White Asparagus Cheese Truffle (Printable)

Tender white asparagus complemented by a mix of pale cheeses and subtle black truffle accents.

# What You 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 - 1.75 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 - 0.5 tsp flaky sea salt
09 - Freshly ground white pepper, to taste

→ Garnish

10 - Microgreens or chervil (optional)

# Directions:

01 - Bring a large pot of salted water to a simmer. Add white asparagus and cook for 8 to 10 minutes until just tender yet firm. Immediately transfer to an ice bath to halt cooking, then drain and gently pat dry.
02 - Slice the cooked asparagus lengthwise in half and arrange neatly on chilled serving plates.
03 - Tear burrata or mozzarella into bite-sized pieces and scatter evenly over the asparagus. Top with thin shavings of Comté and finish with a fine dusting of Parmigiano-Reggiano.
04 - If using fresh black truffle, shave thin stripes evenly across the dish with a truffle slicer or vegetable peeler. For truffle paste, drizzle fine lines atop the asparagus and cheese layers.
05 - Whisk extra-virgin olive oil, fresh lemon juice, flaky sea salt, and a pinch of white pepper together, then drizzle the dressing evenly over the entire preparation.
06 - Optionally garnish with microgreens or chervil. Serve immediately for best freshness.

# Expert Hints:

01 -
  • White asparagus has a buttery sweetness that transforms the moment you cook it right, and this dish lets that shine without drowning it in heavy sauces.
  • The contrast of textures—creamy burrata, crisp Comté shavings, tender asparagus—makes every bite feel a little bit luxurious.
  • It looks restaurant-quality but honestly takes less time than ordering takeout.
02 -
  • Overcooking the asparagus by even a minute or two turns it mushy and gray—keep checking it from the 7-minute mark onward and trust your instincts.
  • Using truly cold plates makes a difference; the contrast between the cool cheese and the subtle warmth of the asparagus enhances the entire experience.
03 -
  • Bring your asparagus to room temperature before cooking—a cold spear takes longer to cook evenly and won't develop that subtle sweetness.
  • If you find yourself with leftover asparagus, it makes a wonderful cold salad the next day with a touch of mayonnaise and more shaved cheese.
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