1 c grits
4 c water
1/4 c vegan mozzarella cheese
1 pound fresh asparagus
3 green onions
1 clove garlic, minced
lemon juice, lemon zest
salt and pepper to taste
- Combine grits and water in a pan and bring to a boil; reduce heat and simmer until done; stir in vegan mozzarella.
- Brown garlic and onion in a non-stick pan; add asparagus and cook for 2 minutes; sprinkle with lemon zest and lemon juice; add salt and pepper to taste.
- Cook eggs in a non-stick pan. (I like the yolk still runny).
- Layer grits, topped with asparagus mixture and 1 egg on a dish. Serve and enjoy!