Shrimp-and-Grits Eggs Benedict

In a medium saucepan, bring 5 cups of water and salt to a boil; gradually add the grits. Cook over medium heat for 8 minutes or until thickened. Whisk with the pepper and cheese; spoon into a lightly oiled 11-inch x 7-inch baking dish. Cover and refrigerate for 8 hours.Cut off the hard tips of the asparagus. Combine the asparagus and water in a saucepan to coat it. Bring to a boil and cook for 5 minutes or until they are tender. Drain and dip the asparagus in ice water to stop the cooking process.Cut the grits into 8 squares (3 x 3 inches). Lightly roll in flour. Melt the butter in a large nonstick skillet over medium-low heat. Cook the oatmeal squares in batches, 3-4 minutes on each side, or until golden brown. Top each square with asparagus, poached egg, and creamy shrimp sauce. Serve immediately. Decorate if desired.