In a large saucepan, bring water and chicken broth to a boil. Gradually whisk in the grits and reduce the heat to low. Cook, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes. Stir in 2 tablespoons of butter and season with salt and black pepper to taste. Keep warm.

Cook the Asparagus

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté until tender, about 5 minutes. Remove from the skillet and set aside.

Make the Sauce

In the same skillet, add the remaining tablespoon of olive oil and the diced cured ham. Cook until the ham is browned, about 3-4 minutes. Add garlic and sauté for an additional minute. Stir in Cajun seasoning and corn, cooking for another 3-4 minutes.

Cook the Shrimp

Add the shrimp to the skillet with the sauce and cook until they turn pink and opaque, about 3-5 minutes. Stir in the sautéed asparagus and mix well.

Serve

To serve, place a generous scoop of grits on a plate and top with the shrimp and sauce. Garnish with sliced green onions.