Cook grits according to package.

Rinse and slice the radishes.

Cut asparagus spears into small pieces.

Grate or finely chop carrots.

In a small pot over medium heat, heat the coconut oil and add the onions and garlic. Sauté for a couple of minutes. Add the radishes, asparagus, carrots, spinach and peas. Sauté for another few minutes, until they are tender.

While veggies are cooking make the dressing. Mix lemon juice, olive oil, vinegar, nutritional yeast, salt and pepper.

Add the grits to the finished veggies. Top with fresh herbs. Just before serving add the dressing.