Shrimp and Grits

4 cups water
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
6 slices bacon, chopped
1 pound shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
1 pound fresh thin asparagus, cut
4 teaspoons lemon juice
1 cup thinly sliced scallions
1 large clove garlic, minced
Salt and pepper

1. Bring water to boil. Add 1 teaspoon of salt.
2. Add grits to boiling water and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Add salt and pepper to taste.
3. While grits are cooking, fry the bacon in a large pan until browned. Put bacon on a paper towel once done cooking. Save bacon grease in pan.
4. Rinse shrimp and pat dry. 
5. In bacon grease, add shrimp. Salt and pepper shrimp to taste. Cook until shrimp turn pink. 
6. In a separate pan, heat olive oil on medium.
7. Add asparagus to olive oil and sauté for about 5 minutes.
8. To shrimp, add asparagus, lemon juice, chopped bacon, scallions and garlic. Sauté for 2 minutes.
9. Spoon grits into a bowl. Add shrimp mixture. Serve immediately.