Silver Birch with White Asparagus (Printable Version)

Tender white asparagus paired with creamy cheeses and delicate black truffle, finished with a light dressing.

# 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)

# How to Make:

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. Immediately transfer asparagus to an ice bath to halt cooking. Drain and pat dry with kitchen towels.
02 - Slice the cooked asparagus lengthwise and arrange attractively on chilled serving plates.
03 - Tear burrata or mozzarella into bite-sized pieces and scatter over asparagus. Add thin shavings of aged Comté and sprinkle finely grated Parmigiano-Reggiano across the dish.
04 - If using fresh truffle, shave thin stripes over the dish with a truffle slicer or sharp vegetable peeler. If using truffle paste, drizzle fine lines across 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 the dressing evenly over the assembled salad.
06 - Optionally garnish with microgreens or chervil. Serve immediately to maintain freshness and presentation.

# Expert Suggestions:

01 -
  • It tastes like fine dining but takes barely 35 minutes from start to table.
  • The contrast between creamy burrata and earthy truffle feels unexpectedly luxurious without being fussy.
  • It's naturally gluten-free and vegetarian, so it works for almost any guest.
02 -
  • Don't skip peeling the white asparagus—the fibrous skin matters more here than with green varieties, and peeling transforms the texture completely.
  • Warm cheese and warm plates equal a melted mess; chill everything in advance and you'll see how these flavors are meant to be experienced together.
  • Fresh truffle is worth seeking out if your budget allows, but honestly, truffle paste from a reputable source is a worthy substitute that costs a fraction as much.
03 -
  • A truffle slicer is worth the investment if you find yourself using fresh truffle more than once—it creates those elegant thin stripes that a knife simply can't match.
  • Add a few drops of truffle oil to the dressing if you want to deepen the truffle flavor without buying more fresh truffle, but use a light hand or it becomes heavy.
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