The other morning brought a classic down-home breakfast – Sunnyside-up eggs, bacon from Oscar’s Smokehouse (www.oscarssmokedmeats.com), and a big mess o’ grits. I can bypass the first two, but I do love grits. I made so many that I packed the leftovers in a loaf pan thinking I might fry some in butter for the next day’s breakfast (of course, covered with maple syrup). That didn’t happen ‘cause I got an inspiration – sliced the grits and coated the slices well with extra virgin olive oil and salt and pepper and put them on the grill. Meanwhile, back at the stove, I sautéed some asparagus (fresh from the ground) with some ramps, added a little chicken stock, lemon zest, and butter and when the grits came off the grill, I spooned some of the asparagus sauté over the top. Let me tell you, we were all still talking about the dish the next day. I am going to work on perfecting it through the summer and will keep you posted on my progress.