chicken-sausage and asparagus saute' over cheesy grits... 20 minutes

If you have a rainy day on your hands, or if you happen to catch a random cold in the summer (like me), serve this up for some warmth in your tummy.


the goods:

1 tablespoon olive oil
2 precooked chicken sauseges, sliced on the diagonal
1 small red onion, halved and thinly sliced
1 bunch asparagus, tough ends removed, cut into 1-inch lengths
1 teaspoon fresh thyme
1 tablespoon fresh lemon juice
1/4 cup grits
1 cup white cheddar cheese, shredded



Heat oil in a skillet over medium-high heat. Cook sausage until browned, tossing occasionally, 2 to 3 minutes; transfer to a plate. Reduce heat to medium. Cook onion until softened, 3 to 5 minutes. Add asparagus, thyme, and 1/3 cup water. Cover and steam until asparagus is just tender and water has evaporated, about 6 minutes.



Meanwhile, in a small saucepan, bring 1 cup salted water to a boil, gradually whisk in grits. Reduce heat to low; cook stirring frequently, until thickened, about 6 minutes. Stir in cheese. Season with salt and pepper.

Add sausage and lemon juice to the veggie mix and toss. Season with salt and pepper. Serve over grits.