MUSHROOMS, ASPARAGUS, RAMPS OVER GRITS

MUSHROOMS, ASPARAGUS, RAMPS OVER GRITS image

Yield 4 Servings

Number Of Ingredients 15

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1 c white or yellow grits
4 c water
1/2 tsp kosher salt
2T. Unsalted butter
1/4 c minced shallots
4 oz morels or other mushroom, cleaned and cut into thick rounds
2 large ramps with greens or 1 scallion plus 2 cloves garlic
8 asparagus spears trimmed and cut into 1 inch pieces
1 T. Sherry vinegar
1/4 c vegetable broth
1/4 tsp finely chopped fresh thyme leaves
1 tsp finely chopped parsley leaves
1/2 c creme fraiche or sour cream or Greek yogurt
Freshly ground black pepper
Finely chopped parsley for garnish

Steps:

Whisk grits into water in a medium saucepan over medium high heat. Bring to a boil stirring occasionally. Cook per package instructions. Melt the butter in a large saute pan over medium high heat. Once it is foamy add the shallots, cook until tender, 1 minute, then add mushrooms. Cook until mushrooms are browning slightly, 4-5 minutes. Add ramps or scallions and garlic and asparagus, then vinegar. Cook briefly, stirring and scraping up any bits from the bottom. Then add the broth. Taste and add more salt if needed. Cook until asparagus is crisp tender, about 3 minutes. Stir in the thyme, parsley and creme fraiche. Remove from heat and add salt/pepper as needed. Divide grits among plates, spoon mushroom mixture into the center of the grits. Sprinkle with parsley and serve.