Silver Birch With Asparagus (Print Version)

Delicate white asparagus combined with burrata, Comté, Parmigiano, and black truffle accents.

# Components:

→ 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 - 0.5 tsp flaky sea salt
09 - Freshly ground white pepper, to taste

→ Garnish

10 - Microgreens or chervil (optional)

# Directions:

01 - Simmer a large pot of salted water. Add white asparagus and cook for 8 to 10 minutes until tender yet firm. Immediately transfer to an ice bath to cool, then drain and pat dry with kitchen towels.
02 - Slice cooked asparagus lengthwise in half and arrange neatly on chilled serving plates.
03 - Tear burrata or mozzarella into bite-sized pieces and scatter over asparagus. Add thin Comté shavings and sprinkle grated Parmigiano-Reggiano on top.
04 - If using fresh truffle, shave thin strips over the dish with a truffle slicer or vegetable peeler. If using truffle paste, drizzle fine lines across the asparagus and cheeses.
05 - Whisk extra-virgin olive oil, lemon juice, flaky sea salt, and a pinch of white pepper together. Drizzle the dressing evenly atop the assembled ingredients.
06 - Top with microgreens or chervil if desired and serve immediately.

# Expert Advice:

01 -
  • White asparagus has a buttery sweetness that feels nothing like the green kind—it's subtle, almost gentle on the palate.
  • The combination of soft burrata and sharp aged Comté creates a dialogue between textures and flavors that keeps you reaching for another bite.
  • Truffle transforms this from a nice salad into something you'd order at a high-end restaurant, yet it takes just 35 minutes.
02 -
  • Don't skip the ice bath—it stops the asparagus from continuing to cook and keeps it from turning mushy or dull in color.
  • If your burrata is warm or sits out too long, it'll dissolve into the plate instead of maintaining those creamy pockets. Keep everything cold until the moment of serving.
  • Fresh truffle is forgiving with quantity because its flavor is so concentrated, but truffle paste can become overpowering if you're heavy-handed—start with less and adjust to your taste.
03 -
  • Always taste your sea salt before using—some brands are more mineral-forward than others, and you want to control the salinity of the final dish.
  • Buy truffle from a reputable source; counterfeit truffle products are rampant, and the real thing is worth the investment for a dish as refined as this one.
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