Kosher salt
16 stalks asparagus (green, white, or a mix), ends trimmed, stalks peeled to just under the head
1 cup shelled fava beans (unpeeled)
1 cup snap peas, ends trimmed, cut into 1/2-inch pieces on the bias
1/2 cup fresh or frozen english peas
2 cups whole milk
2 cups water
1 cup coarse ground grits
Freshly ground black pepper
6 tablespoons unsalted butter, divided
4 ounces sharp cheddar cheese
1 ounce grated Parmigiano-Reggiano
2 teaspoons vegetable oil
3 ounces fresh morel mushrooms, or 1/2 ounce dried morel mushrooms soaked in warm water for 30 minutes, drained
1 medium shallot, finely minced (about 2 tablespoons)
1 teaspoon zest and 2 teaspoons fresh juice, from 1 lemon
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley leaves
2 tablespoons minced fresh tarragon leaves
4 poached eggs, kept warm in a bowl of hot water