White Asparagus Pale Cheeses Truffle (Printable)

Tender white asparagus paired with a blend of pale cheeses and aromatic black truffle in a refreshing 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:

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. Transfer immediately to an ice bath to cool. Drain and pat dry gently with kitchen towels.
02 - Slice cooked 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 cheese and sprinkle finely grated Parmigiano-Reggiano on top.
04 - If using fresh truffle, shave thin strips over the dish with a truffle slicer or sharp vegetable peeler. If using truffle paste, drizzle in fine lines evenly across asparagus and cheeses.
05 - Whisk together olive oil, lemon juice, flaky sea salt, and a pinch of freshly ground white pepper. Drizzle the dressing evenly over the assembled ingredients.
06 - Finish with microgreens or chervil as garnish if desired. Serve immediately to maintain freshness.

# Expert Advice:

01 -
  • It tastes expensive and refined but comes together in just 35 minutes, which feels like winning a small kitchen lottery.
  • The combination of tender asparagus with three different cheeses creates this layered richness that surprises you with every bite.
  • It's naturally vegetarian and gluten-free, so you're never fumbling for substitutions when friends with dietary preferences come over.
02 -
  • Don't overcook the asparagus by even two minutes—there's almost no recovery from mushy spears, and the ice bath is your lifeline for stopping that cooking at exactly the right moment.
  • The success of this dish depends entirely on the quality of your ingredients, especially the truffle and the cheese; this is not the moment to shop by price alone.
03 -
  • Chill your serving plates in the freezer for at least 15 minutes before plating—warm plates will cause the cheese to melt into a puddle and erase all your careful arrangement.
  • Shave the Comté with a vegetable peeler while the cheese is cold and firm, which creates those elegant, almost translucent ribbons that look restaurant-quality.
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