Chef Big DA high-end appetizer blending the delicate crunch of wood-fired asparagus with the rich, velvety texture of a smoked beef tallow hollandaise.
Preheat your grill or offset smoker to 400°F (200°C) for direct heat cooking. Toss the trimmed asparagus with olive oil and salt.
In a heat-proof glass bowl, whisk the egg yolks, lemon juice, and Dijon mustard until the mixture has doubled in volume and lightened in color.
Place the bowl over a pot of simmering water (double boiler method). Slowly drizzle in the warm, melted smoked beef tallow while whisking constantly. Continue whisking until the sauce is thick and emulsified. Remove from heat and stir in the cayenne.
Keep the water at a bare simmer; if it's too hot, you'll scramble the eggs.
Place the asparagus directly over the hot coals or grates. Grill for 4-6 minutes, turning occasionally, until you achieve a beautiful char and the spears are tender-crisp.
Look for those distinct grill marks—that's where the flavor lives.
Plate the charred asparagus immediately and generously drape the warm Tallow Hollandaise over the tips. Serve while the emulsion is at peak viscosity.
The key here is the 'Mother Sauce' meets the 'Mother Pit.' Ensure your hollandaise is thick enough to coat a spoon—what we call high viscosity—before you hit it with that hit of smoke. If the sauce breaks, don't panic; just whisk in a teaspoon of warm water to bring that emulsion back to life. Keep it classy, keep it smoky.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.