Silver Birch White Asparagus (Printer-friendly)

Delicate combination of tender white asparagus, creamy cheeses, and aromatic black truffle in a refined starter.

# Required Ingredients:

→ 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 Steps:

01 - Bring a large pot of salted water to a simmer. Add white asparagus and cook for 8 to 10 minutes until tender but still firm. Transfer immediately to an ice bath to halt cooking. Drain and pat dry gently with kitchen towels.
02 - Slice cooked asparagus lengthwise in halves and arrange neatly on chilled serving plates.
03 - Tear burrata or mozzarella into bite-sized pieces and distribute over 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 sharp vegetable peeler. If using truffle paste, drizzle fine lines evenly across the asparagus and cheese.
05 - Whisk extra-virgin olive oil, fresh lemon juice, flaky sea salt, and a pinch of white pepper until emulsified. Drizzle dressing evenly over the assembled ingredients.
06 - Optionally garnish with microgreens or chervil. Serve immediately to preserve textures and flavors.

# Expert Suggestions:

01 -
  • The contrast between silky burrata and crisp asparagus feels indulgent without being heavy.
  • It comes together in about half an hour, making it perfect when you want to impress without stress.
  • Every ingredient shines individually, which means there's no fussing or complicated techniques to hide behind.
02 -
  • White asparagus cooks faster than you'd expect—pull it out when it still has a whisper of resistance, because it continues softening slightly as it cools, and there's nothing worse than mushy elegance.
  • Chill your serving plates for at least five minutes before plating; warm plates will wilt the burrata and make the whole dish taste less refined.
  • Don't assemble this dish more than five minutes before serving—the dressing will seep into everything and blur the beautiful simplicity you've created.
03 -
  • Make your dressing in advance and store it in a cool place, but don't drizzle it on the plate until the last possible moment—it keeps the asparagus from becoming waterlogged and maintains the dish's visual clarity.
  • If you're cooking for guests, prep everything except the final assembly an hour ahead; your nerves will thank you, and the dish will taste more confident.
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