Cheesy Scallion Grits with Lemony Asparagus

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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,...

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