Creamy Lemon Grits with Asparagus and Fried Eggs
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 4
Ingredients
- 3 cups chicken broth
- 1¼ cups heavy whipping cream, divided
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice, divided
- 1 cup stone-ground or old-fashioned grits
- 1½ 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
- fresh tarragon, for garnish
- ground black pepper, for garnish
Directions
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.
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.
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.
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.