Creamy Grits With Asparagus and a Poached Egg

Directions

1. Place a medium saucepan or pot over medium heat and add enough water to fill half the pan. Bring the water to a boil and add the vinegar. Carefully crack each egg into the water one at a time. As the eggs cook, use a fork or spoon to separate any that begin to combine. Allow the eggs to cook for about 3 minutes. or until the egg whites start to set.
2. Use a spoon to remove each egg. Place the eggs on a plate or bowl lined with napkins or paper towels to absorb any excess water. Set aside.
3. Place a large saucepan or pot over medium heat and add 6 cups of water to the bowl. Pour the grits into the water and stir, combing the mixture thoroughly. Once the water begins to boil, sprinkle pepper and salt to the mixture and cover the pan. Reduce the heat to a simmer and cook the mixture for another 30 minutes.
4. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Tilt the pan to cover it entirely with an even layer of melted butter. Sprinkle salt and pepper into the pan, then add the asparagus with the ends snapped off. Sprinkle the minced garlic on top and cook the vegetables uncovered for 10 minutes, or until slightly brown.
5. Once the grits are done, add the cheddar cheese to the sauce and mix until you reach the desired consistency. Return the lid to the pan and turn the heat off, leaving the pot on the stove.
6. Divide the asparagus mixture into two portions. Using a spoon, pour a serving of grits onto each plate. Add a serving of vegetables to each plate and top with two poached eggs. Sprinkle seasoning on top and serve immediately.

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