Creamy Lemon Grits with Asparagus and Fried Eggs
Serves: 4
 
Ingredients
  • 3 cups chicken broth
  • 1 1⁄4 cups heavy whipping cream, divided
  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice, divided
  • 1 cup stone-ground grits
  • 1 1⁄2 cups grated Parmesan cheese
  • 2 ounces cream cheese, softened
  • 1 tablespoon chopped fresh
  • tarragon
  • 3 tablespoons unsalted butter, divided
  • 1 pound fresh asparagus, trimmed
  • 4 large eggs
  • Garnish: fresh tarragon, ground black pepper
Instructions
  1. In a large saucepan, bring broth, 1 cup cream, lemon zest, and 1 tablespoon lemon juice to a boil over high heat. Whisk in grits; cover, reduce heat to medium-low, and cook until grits are tender and thickened, 30 to 35 minutes. Remove from heat. Whisk in Parmesan, cream cheese, tarragon, and remaining 1⁄4 cup cream until smooth.
  2. Meanwhile, in a large skillet, melt 2 tablespoons butter over medium-high heat. Add asparagus; cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Remove from skillet.
  3. In same skillet, melt remaining 1 tablespoon butter over medium heat. Crack eggs into skillet; cook, uncovered, for 3 minutes. Cover pan; cook until whites are set, 2 to 3 minutes. Remove eggs. Stir remaining 2 tablespoons lemon juice into butter in pan; cook for 2 minutes.
  4. Divide grits among serving bowls. Top each with asparagus and fried egg. Spoon butter-lemon mixture on top. Garnish with tarragon and pepper, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/creamy-lemon-grits-asparagus-fried-eggs/