White Asparagus Pale Cheeses (Printable)

Delicate white asparagus paired with creamy cheeses and fragrant black truffle in a light dressing.

# What You Need:

→ Vegetables

01 - 1.1 pounds white asparagus, trimmed and peeled

→ Cheeses

02 - 2.6 ounces burrata or buffalo mozzarella, drained
03 - 2.6 ounces aged Comté cheese, thinly shaved
04 - 1.8 ounces Parmigiano-Reggiano, finely grated

→ Truffle

05 - 0.5 ounces fresh black truffle or 1–2 tablespoons high-quality truffle paste

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - 0.5 teaspoon flaky sea salt
09 - Freshly ground white pepper, to taste

→ Garnish

10 - Microgreens or chervil (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a simmer. Add white asparagus and cook for 8 to 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 in half and arrange attractively on chilled serving plates.
03 - Tear the burrata or mozzarella into bite-sized pieces and scatter over the asparagus. Add thin shavings of Comté and sprinkle with finely grated Parmigiano-Reggiano.
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 cheeses.
05 - Whisk together extra-virgin olive oil, fresh lemon juice, flaky sea salt, and a pinch of freshly ground white pepper. Drizzle evenly over the assembled salad.
06 - Top with microgreens or chervil if desired. Serve immediately to preserve freshness.

# Expert Suggestions:

01 -
  • White asparagus has this buttery, delicate flavor that's nothing like the green kind—it melts on your tongue.
  • The combination of creamy burrata, nutty Comté, and earthy truffle feels restaurant-quality but takes barely 35 minutes.
  • It's naturally gluten-free and vegetarian, so you're not compromising on elegance for dietary needs.
02 -
  • Don't overcook the asparagus—I learned this the hard way by turning them mushy. They should resist the knife just slightly.
  • Plate this right before serving. The warmth of the just-cooled asparagus and the cold of the cheese create a balance that matters, and sitting around breaks that magic.
03 -
  • If you're making this for guests, prep the asparagus and have all cheeses ready to go. The actual plating takes three minutes once everything is set.
  • A truffle slicer or good vegetable peeler makes the difference between wispy, elegant stripes and thick, clumsy chunks.
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