Spicy Asparagus:
- 2 tablespoons butter
- 1 tablespoon neutral cooking oil
- 1 yellow onion peeled and sliced into half-moons
- 1 pint cherry tomatoes or 14.5-ounce can diced tomatoes
- 6 cloves garlic peeled and minced
- 1 tablespoon ground hot cherry peppers or crushed red pepper to taste
- 3-4 cups vegetables tock more as needed
- 2 teaspoons flour optional
- 1 pound asparagus trimmed and cut into thirds
- Salt and pepper to taste
Cheesy Grits
- 1 cup corn grits
- 3 cups water
- 4 scallions trimmed and minced, white parts only (reserve green parts for garnish)
- 1 jalapeño trimmed and minced
- ½ cup heavy cream
- ¾ cup sharp cheddar cheese
- ½ teaspoon paprika
- Salt and pepper to taste
Start the Spicy Asparagus:
Heat the butter and oil in a wide pot over medium heat. Add the onion and cook, stirring often, for 15-20 minutes or until the onion is almost completely caramelized. Season with salt and pepper.
Add the cherry tomatoes and turn the heat to medium-high. Cook for 3-4 minutes more, tossing regularly to keep the onions from burning, until the tomatoes begin to blister and char. Reduce heat to medium.
Deglaze the Pan and Simmer:
Thicken the Sauce (Optional):
Finish the Spicy Asparagus:
Prepare the Cheesy Grits:
While the asparagus sauce is simmering, prepare the cheesy grits. Bring 3 cups of water to a boil in a large saucepan. Add the grits and bring to a boil. Whisk constantly for 5 minutes. Once the grits begin to thicken, reduce heat and add the white parts of the scallions and the jalapeño along with salt and cream. Cook, whisking regularly, for 25 minutes until thickened and tender, adding liquid if needed.
Add the cheese and paprika to the grits and whisk until melted and incorporated. Taste and season to your preferences. Turn off the heat.
Calories: 493kcal | Carbohydrates: 49g | Protein: 14g | Fat: 28g | Sodium: 927mg | Fiber: 5g | Sugar: 8g | Vitamin C: 39mg