Silver Birch White Asparagus (Print View)

Tender white asparagus paired with creamy cheeses and delicate black truffle accents.

# Ingredient List:

→ 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 - 1.8 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)

# 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 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 burrata or mozzarella into bite-sized pieces and scatter evenly 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 with a truffle slicer or sharp vegetable peeler. Alternatively, drizzle truffle paste in fine lines across the asparagus and cheese.
05 - Whisk together extra-virgin olive oil, fresh lemon juice, flaky sea salt, and a pinch of freshly ground white pepper. Drizzle the dressing evenly over the assembled salad.
06 - Garnish with microgreens or chervil if desired and serve immediately.

# Expert Tips:

01 -
  • The contrast of tender white asparagus against creamy burrata and crisp Comté creates layers of texture that feel more complex than the ingredient list suggests.
  • It comes together in under 40 minutes, so you can serve something elegant without spending your whole afternoon in the kitchen.
  • The truffle isn't there to show off—just a few shavings deliver that unmistakable depth that makes people pause mid-conversation.
02 -
  • Overcooking white asparagus by even two minutes turns it from tender to sad—set a timer and trust it, because the ice bath is your only safety net.
  • Don't slice or shave your truffle until the moment before plating; exposure to air dulls its aroma, and you want that full, intoxicating scent hitting your nose when the plate arrives.
  • Serve on chilled plates; they'll keep the cheese from weeping and the asparagus from cooling too quickly, giving you a window of three or four perfect minutes to eat.
03 -
  • Pre-chill your serving plates in the refrigerator for 15 minutes before plating—this one small habit transforms the eating experience by keeping everything at the perfect temperature.
  • If you're serving this to guests and feeling nervous about the truffle, practice your shaving technique on a small piece first; confidence shows on the plate.
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