Tallow-grilled asparagus with harissa spices.

Jonathan Gayman

Tallow-Grilled Asparagus with Harissa Spices

Serves | 6 |

  • 2 bunches asparagus
  • ice water
  • 1 gallon salted water
  • 2 tsp granulated garlic
  • ¾ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground caraway
  • ¼ tsp ground nutmeg
  • ½ tsp ground fenugreek
  • 1½ tsp dry mint
  • 1 Tbsp salt
  • ½ tsp cayenne pepper
  • ½ cup melted beef tallow (grapeseed or olive oil also work)

| Preparation | Peel the bottom ⅔ of each asparagus stalk. Prepare an ice bath. In 1 gallon of boiling, salted water, blanch asparagus for 30 seconds. Remove to ice bath for 45 seconds, then pat dry.

Heat grill to 500°F. In a small bowl, combine all spices and reserve. Toss blanched asparagus in warm tallow; season all sides liberally with spice blend. Char asparagus on grill for 45 to 60 seconds per side. Serve immediately.

Beer Pairing: Sierra Nevada Brewing Co.’s Vienna Lager

Most would pair a Belgian tripel with asparagus. However, in order to match the intensity of the grill and spice, you’ll want something darker. Vienna lager has toastier, darker malts than your typical American lager, which is a perfect counterpart to the char from the grill. The moderate carbonation cuts through the fat in the tallow, while those dark malts will subdue the heat from the cayenne.