Cheesy Scallion Grits with Lemony Asparagus

I haven’t quite gotten my multi-tasking swagger back, so Joe had to stir the grits while I blanched the asparagus.  Let me tell you the secret to some delicious and ever-so-creamy grits.  If you have never had good grits, or you swear you hate them, pay attention.

Cook the grits on the stove with some milk.  I used 2% because we’re out of half and half.  But they were still creamy as ever.  I used to work at little restaurant semi-chain in college that served a great brunch.  I always envied the Sunday brunchers because I never got a Sunday off, and the eggs benedict and jalapeno cheese grits were amazing.  One Sunday, after complaining that I would never be able to really order some of those grits, one of the head cooks told me something I will never forget.  He was a seriously cool dude who had run on some hard times in his life.  But he wouldn’t hurt a fly, and he was super nice to me.  And boy did he have some great stories.  One involved a video tape he found on the side of the road…but that is another story for another time.

This is about grits.  So he tells me, “Look, you could totally make those at home.  It’s not the jalapeno cheese that makes those grits so good, it’s the half and half we use instead of water.”  I don’t know whatever happened to that dude…but he was one of the most genuinely nice guys I had ever met at the tender age of 19.  Heck, I sure do hope he’s doing well somewhere.

So this is what you’ll need:

• 1/2 cup of 5 minute grits
• 2 cups 2% (or whole) milk
• 3-4  chopped green onions/scallions
• 1/4 cup shredded mexican or cheddar/jack cheese blend
• salt and pepper
• one bunch of asparagus
• a lemon

This is what you do:

1. Start out with 1.5 cups of milk.  Boil your milk in a small pot.  Don’t let it burn on the bottom–be pretty careful with this.
2. Throw in your grits and stir continuously.  Don’t walk away or they will burn. (This is a good job for a boy.)
3. Reduce heat as soon as the grits start to thicken up…maybe 1 minute.
4. Throw in your scallions and salt.  Add a little pepper at this point, too, if you like it.  Not too much, though, because you want this to stay more of a delicately creamy flavor.
5. While your boy is stirring, boil some water on another eye in a medium pot.  Add some salt to the water.
6. Get your washed asparagus and break them in half.  Now, they don’t have to be super perfectly broken in half.  Each piece of asparagus will be different.  This breaking them is easier than trying to find where the asparagus gets tough.  The breaking point on each piece will do that for you.  So grasp one end with one hand, and the other end with your other hand.  Bend very quickly, and each piece will break at the perfect point.  Does that make sense?
7. Your grits may need that extra 1/2 cup of milk right about this time, so go ahead and do that.
8. Throw the asparagus in the boiling water for maybe 60 seconds.  You want them to get super duper bright green and then take them out immediately.  IMMEDIATELY.
9. Dust with salt, and squeeze some lemon on them.  Toss.
10. Add the cheese to your grits until it’s all melted in.  They should be done at this point.  They will be super thick.
11. Plate up the grits and top with your asparagus.  Zest some of that lemon you used on top.

Voila!  Now tell me if you still hate grits.  =)