White Asparagus Cheese Truffle (Printable Version)

Tender white asparagus combined with burrata, Comté, and black truffle in a light, elegant starter.

# What You 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 It:

01 - Bring a large pot of salted water to a simmer. Add white asparagus and cook for 8 to 10 minutes until tender yet firm. Immediately transfer to an ice bath to halt cooking. Drain and gently pat dry with kitchen towels.
02 - Slice the cooled asparagus lengthwise in half 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 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 white pepper. Drizzle dressing evenly over the assembled salad.
06 - Finish with microgreens or chervil if desired, and serve immediately.

# Expert Advice:

01 -
  • It looks like something from a Michelin-starred kitchen, but comes together in under 35 minutes without stress.
  • The combination of textures—creamy burrata, firm asparagus, nutty Comté—makes every bite feel intentional and special.
  • It's naturally vegetarian and gluten-free, so you can serve it without apologies or accommodations.
02 -
  • Don't skip the ice bath after cooking—it's what keeps the asparagus from turning gray and limp, and from cooking further from residual heat.
  • Slice the asparagus lengthwise, not crosswise; it keeps its elegance and makes the plate easier to eat than little rounds.
03 -
  • Use a truffle slicer if you have one—it creates those delicate, translucent stripes that look almost fragile on the plate and release more aroma than chunks.
  • Make this for someone you want to impress without making them feel like you stressed for hours; the elegance comes from the ingredients and restraint, not labor.
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