Serves 4


  • ½ tsp. kosher salt
  • ½ pound asparagus, trimmed and cut into 1" pieces
  • ¾ cup quick grits
  • 1 Tbsp. vegetable oil
  • 1 small sweet onion, sliced
  • 3 Tbsp. soy sauce
  • 1 cup half-and-half
  • ½ tsp. salt
  • 1¼ cup shredded cheddar
  • ½ cup grated Parmesan
  • 3 large eggs


    Active time: 20 minutes
    Total time: 50 minutes

    Preheat oven to 400°. Butter a 10½" round or 2-quart baking dish and set aside. Bring a large skillet of water to a boil. In a medium saucepan, add 2 cups water and kosher salt, cover and bring to a boil.

    To skillet, add asparagus and cook until just tender, about 3 minutes. Drain and carefully pat asparagus and skillet dry; return skillet to stove. Whisk grits into saucepan, partially cover and cook over low heat, whisking often, until thick, about 5 minutes. To skillet, add vegetable oil and heat over medium heat. Add onion and a pinch of salt and reduce heat to low; cook, stirring, until softened, about 6 minutes. Add soy sauce and increase heat to medium; continue cooking onion until glazed, about 2 minutes. Stir half-and-half into grits, then fold in asparagus, onion, salt, 1 cup shredded cheddar and ¼ cup grated Parmesan. Beat eggs and fold into grits mixture.

    Scrape into prepared dish and scatter on top ¼ cup cheddar and ¼ cup Parmesan. Bake in oven on upper rack until set, about 25 minutes. Broil until browned, 1 to 2 minutes. Let rest 5 minutes, spoon onto plates and serve.

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