Cheddar Grits with Prosciutto Wrapped Asparagus and Egg
Grits:
Amounts will depend on servings needed, and Rush is usually in charge (he's Southern). We do NOT use the instant grits. There's like instant, 10 minute, and slow cook. The 10 minute grits are enough better (or better enough? Neither sounds right) than the instant that it's completely worth the extra wait. Plus they just cook while you're doing the other stuff.
Tips: use chicken or vegetable broth instead of water. Much more flavor. When adding cheese (and you really should), use the sharpest, most flavorful cheese because it gets dulled by the plainness of the grits. We use extra sharp cheddar. Add salt and pepper.
Prosciutto Wrapped Asparagus:
Preheat your broiler.
Cut the woody ends off the asparagus. Now lots of people snap 'em off, but I think you lose a lot of stem when you do that. Take prosciutto and cut a single piece into three, cutting down the length. This will give you a little prosciutto strip. Grab a piece of asparagus and lay the prosciutto up against it at a bit of an angle so that as you wrap it, it just twirls up the length of the spear. Or down. Direction doesn't matter.
Lay the stems on a cookie sheet and sprinkle with a small amount of salt (don't go nuts here - the prosciutto is salty) and pepper. Toss under the broiler and keep an eye on it. Takes about 8 - 10 minutes to get the prosciutto crispy - about the same amount of time it takes to cook the grits. Perfecto!
Egg:
I have made much ado about the lost art of basted eggs. I think they're perfect in nearly ever egg scenario. You could also do a fried egg or a poached egg. I just find basting to be healthier than a fried egg and less work than a poached egg.
Now lay down some grits, top with a few spears of asparagus, and top with your egg. Fancy pants!
