sprinklefingers

whoa is me. it’s been a rainy month here in good ol’ oregon.
i heard the other day that we’re just a few inches shy of this march going down in history as the rainiest march in years. although, i could be wrong. i (over)heard this information at the end of a rather tough spin class and sometimes my brain is too overcome by my legs complaining that they can’t feel themselves to pay any real attention to what people are actually saying. so, to sum it all up: it’s been extremely rainy. this rain may or may not be record-breaking. and, i really go for it at spin class.

speaking of rain and spring and spinning, i’m really hoping all the asparagus popping up at the market means spring really is on the way…please? spring? come on! we’re waiting for you! and speaking of asparagus, you should buy some. and then make this:

roasted spring asparagus with poached eggs & grits
serves 4 light eaters (or two eaters if you eat like me & my husband)

this is delicious and would be perfect for brunch, lunch or dinner. a bed of cheddar grits topped with a poached egg accompanied by a side of roasted asparagus? yes please.

this feast requires a bit of multitasking, but i know you can do it. i suggest you prep everything ahead, then first roast the asparagus. while it’s in the oven, heat the milk/water mixture for the grits at the same time as the water for the eggs. you’ll get the grits in the pan and - while stirring occasionally - focus on the eggs. doing things this way should find all three components finishing up at around the same time. alternatively, you could roast the asparagus ahead and enjoy it at room temp (which is actually how i prefer it) alongside the eggs & grits.

for the asparagus:

you need:

• 1 bunch asparagus - not the thinnest of the lot and not the thickest of the lot
• olive oil
• kosher salt
• pepper

roast the asparagus:

1. preheat the oven to 425.
2. wash & pat the asparagus dry.
3. holding one stalk in your hands, bend it in on itself. see how the end snapped off? now trim all the other stalks just below that same place.
4. arrange the trimmed stalks on a sheet tray in a single layer.
5. drizzle the stalks with olive oil.
6. season with salt and pepper.
7. slide the tray into the oven and roast for 12-15 minutes or until roasted but not darkening too much. (be sure to shake the pan a few times while roasting.)

for the grits:

you need:

• 1 cup whole milk
• 2 cups water
• 1 cup corn grits
• a hefty pinch of kosher salt
• a hefty grind of black pepper
• 6 oz vintage white cheddar, shredded

make the grits:

1. combine the milk and water in a saucepan over medium-high heat. once the mixture starts to simmer, add the salt, pepper and grits.
2. adjust the heat so that the grits remain at a simmer.
3. simmer the grits for 5 minutes - the mixture will bubble & burst - stirring all the while.
4. after 5 minutes, check the grits…are they as thick as you’d like them to be? if not, let them cook a little while longer, taking care to watch that they aren’t burning in the bottom of the pan.
5. once the grits have reached your desired doneness, remove the pan from the heat and add all but 2 oz of cheese to the pan. stir until the cheese melts into the grits.
6. put a lid on the pot and set aside until your eggs are ready.

for the poached eggs:

you need:

• 4 farm fresh eggs, each cracked into a ramekin
• 2 t white vinegar

poach the eggs:

1. bring a saucepan of water to a simmer (note: i did NOT say boil. one way to ensure that your water is hot enough but not too hot is to first bring it to a full boil, then reduce the heat and let the water settle to a simmer - this is the water you should poach your egg in.]
2. add the vinegar to the water.
3. carefully slide each egg out of its ramekin down into the water. (if your saucepan isn’t large, poach only two eggs at a time.)
4. simmer each egg for 3-4 minutes, then remove them from the water using a slotted spoon.
5. set the poached eggs on a lint-free towel to dry off a bit.

finish the dish:

1. quickly & neatly plop a scoop of the grits onto a dinner plate. sprinkle 1/2 oz of cheddar on top and then carefully top with a poached egg. line a few stalks of asparagus alongside the grits. sprinkle with a bit of salt & pepper to taste.
2. repeat Step 1 for your dinner partner.
3. enjoy.
4. make it stop raining.
5. please.

ps: a delicious twist to this meal would be to use SMOKED cheddar instead of the vintage cheddar in the grits. actually, you could make it both ways and decide which you like best. start now!