Cheesy Grits With Spring Vegetables Recipe | Recipe Cart | Recipe Cart

Ingredients

• Kosher salt
• 16 stalks asparagus (green, white, or a mix), ends trimmed, stalks peeled to just under the head
• 1 cup shelled fava beans (unpeeled)
• 1 cup snap peas, ends trimmed, cut into 1/2-inch pieces on the bias
• 1/2 cup fresh or frozen english peas
• 2 cups whole milk
• 2 cups water
• 1 cup coarse ground grits
• Freshly ground black pepper
• 6 tablespoons unsalted butter, divided
• 4 ounces sharp cheddar cheese
• 1 ounce grated Parmigiano-Reggiano
• 2 teaspoons vegetable oil
• 3 ounces fresh morel mushrooms, or 1/2 ounce dried morel mushrooms soaked in warm water for 30 minutes, drained
• 1 medium shallot, finely minced (about 2 tablespoons)
• 1 teaspoon zest and 2 teaspoons fresh juice, from 1 lemon
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh parsley leaves
• 2 tablespoons minced fresh tarragon leaves
• 4 poached eggs, kept warm in a bowl of hot water