- 1 Tbsp. extra virgin olive oil or butter
- 2/3 lbs fresh trout
- 1/2 lb thin asparagus, cut into 3-inch pieces
- 1/2 tsp sea salt
- 1 pinch black pepper, to taste
- 1 juice of 1 lemon
- 2 Tbsp white wine (optional, not sauvignon blanc)
- 1 tsp unsalted butter
- Heat a heavy skillet, and once it's hot, add oil or butter (if using the latter, wait until it has stopped sputtering before proceeding).
- Add asparagus, sprinkle lightly with salt, and cook for 1 minute. Push asparagus to sides of pan.
- Add trout in middle of pan, skin-side down. Sprinkle flesh side lightly with salt and black pepper; cook for 2 minutes. Stir asparagus about while fish cooks. Test a piece of asparagus stalk to decide when it's done enough for your taste.
- Turn fish over, cook for another 40 seconds–1 minute. Remove fish and asparagus from pan, and with skillet still off the heat, add a squeeze of lemon juice to it. Put skillet down on an unheated burner, and use a wooden spoon to rout any little brown bits from the pan's bottom into the tiny bit of liquid. Add a tablespoon or two of white wine or a bit of lemon juice to create a small amount of sauce.
- Add butter, stir until it melts, and pour the small amount of sauce over the fish and asparagus.
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