Grilled Trout Fillets with Green Asparagus

A delicious recipe for the asparagus season:

Preheat stove to 60 degrees, plate and plates.

Cut the tips of the asparagus into small pieces about seven cm long, cut the rest into rounds about 1 cm wide. Add butter (1) and sugar to boiling water. Add the asparagus tips and rounds and simmer for about eight minutes with the lid closed. Remove, keep asparagus tips warm, put rondelles aside.

Warm butter (2) in a frying pan, sauté shallot. Add juice of one lemon, cook completely. Add cream, bring to a boil. Add asparagus roulades, cook for about two minutes. Reduce heat, season.

Season fish fillets, brush with olive oil. Heat grill pan, roast trout fillets on both sides for about one minute each.

Serve: Divide asparagus tips evenly among heated plates, shape rondelles in center, place fillets on top.

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