Silver Birch white asparagus dish (Print)

Tender white asparagus paired with burrata, Comté, Parmigiano and black truffle accents.

# Components:

→ 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 - 0.5 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 tender but still firm. Immediately transfer to an ice bath to cool. Drain and gently pat dry with kitchen towels.
02 - Slice the cooled asparagus in half lengthwise 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 fresh truffle is used, shave thin stripes over the dish using a truffle slicer or sharp vegetable peeler. If truffle paste is preferred, drizzle fine lines evenly across the asparagus and cheeses.
05 - Whisk together extra-virgin olive oil, fresh lemon juice, flaky sea salt, and a pinch of white pepper. Drizzle the dressing evenly over the assembled salad.
06 - Finish with microgreens or chervil if desired. Serve immediately to preserve freshness and texture.

# Expert Advice:

01 -
  • White asparagus has this buttery gentleness that makes you wonder why it's not more common in your kitchen.
  • The three cheeses create a flavor conversation—creamy, nutty, sharp—that keeps each bite interesting.
  • It feels restaurant-worthy but takes barely half an hour, and your guests will think you've been hiding secret skills.
02 -
  • Don't skip the ice bath after cooking asparagus—it's not just about temperature, it's about keeping that pale color from fading to olive green.
  • Room-temperature asparagus will warm up the cold cheese and dressing, which actually works against the elegance of the dish, so chill everything beforehand.
  • The burrata needs to stay creamy and cool; it shouldn't be sitting out or manhandled too much before serving.
03 -
  • Chill your serving plates in the freezer for 10 minutes before plating; this keeps everything cool and makes the presentation feel intentional and refined.
  • Taste your dressing before you pour it—a squeeze of lemon is personal, and you might want a touch more acidity or salt depending on your olive oil.
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