Shrimp & Asparagus over Cheddar Grits

This was an awesome meal!

4 Tbs. unsalted butter
1 clove garlic, minced
2 1/2 cups lower-salt chicken broth
1/2 cup old-fashioned (not quick cooking) grits
kosher salt and freshly ground pepper
1/2 cup grated extra-sharp Cheddar
1/2 tsp. hot sauce; more to taste
1/2 lb. medium thick asparagus, trimmed and sliced on the diagonal into 1-inch pieces
1 lb. shrimp, peeled and deveined
2 Tbs. Worcestershire sauce
1 to 2 scallions (green parts only) thinly sliced.

Heat 1/2 Tbs. of the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 30 to 60 seconds. Add the broth and bring to a boil over high heat. While stirring constantly, pour in the grits and 1/4 tsp. salt. Reduce the heat to low, cover and cook, stirring occasionally, until the grits are thickened, 15 to 20 minutes. Stir in the cheese and 1/4 tsp. of the hot sauce. Season to taste with salt, pepper and more hot sauce. Cover and set aside in a warm spot.

Heat 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the asparagus, sprinkle with a little salt and cook, stirring frequently until crisp-tender and a little browned, 3 to 4 minutes. Add the shrimp and cook until the shrimp is opaque and the asparagus is tender, 2 to 3 minutes. Reduce the heat to low and add the Worchestershire sauce and the remaining 1/4 tsp. hot sauce. Melt the remaining 2 1/2 Tbs. butter into the shrimp and asparagus. Season to taste with salt, pepper and more hot sauce. Serve the shrimp and asparagus over the grits, sprinkled with the scallions.