This dish is a quick riff on the Southern classic Shrimp and Grits. Don’t skimp on the Worcestershire; mellowed with butter, it makes a simple yet savory sauce for the shrimp and asparagus. For best flavor, use wild-caught shrimp.
Cute, right? Squirrel this recipe away for your next party: A creamy mix of five cheeses plus Dijon mustard and almond slices will have guests pining for more.