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Eduardo Garcia's Asparagus and Oyster Mushrooms

Asparagus and Oyster Mushrooms with Corn Grits

byEduardo Garcia
Total 6 hours and 25 minutes (includes soaking time)
Active 70 mins
Makes 2 to 4 servings
  • 2 tablespoons avocado oil
  • 4 cloves garlic, sliced 1/4 inch thick
  • 5 ounces cremini mushrooms, sliced 1/2 inch thick
  • 2 ounces oyster mushrooms, torn
  • 5 sprigs thyme, halved
  • 1 shallot, halved and sliced 1/2 inch thick
  • 1 pound medium-thick asparagus, trimmed and cut into 2-inch pieces
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • Corn Grits, recipe follows
    Corn Grits
    • 1 cup painted mountain corn grits, or other coarse grits
    • 3 cups water
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 cup low-sodium chicken or vegetable broth
    • 3 sprigs thyme
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon lemon zest
    • 1 teaspoon fresh lemon juice
      1. Heat a medium skillet over medium-high heat. Add the oil and heat another 30 seconds. Add the garlic and cook, stirring often, until lightly browned, about 3 minutes. Remove the garlic to a plate and set aside.
      2. Add the mushrooms, thyme, and shallot to the skillet and cook, stirring often, until the mushrooms begin to brown, about 3 minutes. Stir in the asparagus, butter, and salt. Cook, stirring often, until the asparagus is cooked through and the vegetables are fragrant, about 5 minutes. Stir in the lemon zest, black pepper, and reserved garlic. Serve warm over Corn Grits.
      1. Corn Grits
        1. In a large bowl, combine the grits and water. Allow to soak for 5 hours or up to overnight in the refrigerator. Skim off any hull that may rise to the surface.
        2. Place the grits and soaking liquid in a medium saucepan over medium heat. Add the salt and pepper. Cook, stirring constantly with a wooden spoon, until the grits come to a simmer. Add the broth and return to a simmer. Stir in the thyme sprigs and cook, stirring often, until the grits are thick and creamy, about 50 minutes. Finish by stirring in the butter, lemon zest, and lemon juice just before serving.