Trim Asparagus (4 ounce) by snapping the thicker bottom ends where they break naturally, and discard bottoms ends. Cut into one inch pieces on the bias, and set aside.
In a small bowl, mix together two cups of water and the Vegetable Base (1 package).
In a medium saucepan over medium heat, add the Unsalted Butter (2 tablespoon) and Garlic (2 clove) and saute for 2 minutes.
Add the vegetable broth and bring to a boil.
Add Polenta Grits (2 ounce), Salt (1/2 teaspoon), and reduce the heat to low and cover, stirring occasionally. Cook grits for 20 minutes, then remove from heat.
When grits are finished cooking, add the Parmesan Cheese (1/2 cup) and Sriracha (1 teaspoon). Stir to combine and keep warm.
Heat a medium saute pan over medium high heat. Add Canola Oil (1 tablespoon). When hot, add asparagus and Salt (1/2 teaspoon) and saute for 1 minute.
Using tongs, carefully add the Jumbo Shrimp (12) to the saute pan in a single layer. Add Worcestershire Sauce (1 teaspoon) and cook shrimp on each side for 1 minute. Remove from heat and hold for plating.
Place grits in the center of two plates. Top with the shrimp and asparagus. Garnish with Scallion (2).