Asparagus and Trout with Parsley Sauce
This parsley-garlic sauce works well with Ontario rainbow trout, asparagus and even potatoes.

#CalendarRecipe #Dinner

Serves: 4
Grilling Time: 15 minutes
Preparation Time: 15 minutes

Ingredients:
1 lb (500 g) Ontario Asparagus, trimmed
2 tbsp (25 mL) olive oil
Salt and freshly ground black pepper, to taste
2 Ontario Rainbow Trout Fillets (375 g each)
Sauce:
1 cup (250 mL) fresh Ontario Parsley Leaves
1/4 cup (50 mL) fresh Ontario Tarragon Leaves
2 cloves garlic
2 tbsp (25 mL) white wine vinegar
1 tbsp (15 mL) water
1/4 tsp (1 mL) crushed red pepper flakes
1/4 tsp (1 mL) salt
1/4 cup (50 mL) olive oil
 

Instructions:
1. Sauce: In food processor, combine parsley, tarragon, garlic, vinegar, water, red pepper flakes and salt; pulse until coarsely chopped, scraping side of bowl. With machine running, slowly pour in oil until mixture is finely chopped. Set aside.
2. In bowl, toss asparagus with 1 tbsp (15 mL) of the oil; season with salt and pepper.
3. Cut each fillet in half; brush flesh side with remaining oil. Season with salt and pepper.  
4. Place asparagus on greased grill over medium-high heat; grill for about 8 minutes, turning once, or until tender. Return to bowl; toss with 1 tbsp (15 mL) of the sauce.
5. Grill trout pieces, skin side down; for about 6 minutes, turning once, or until fish flakes easily with fork. Place on platter, skin side down; spread lightly with sauce. Serve with asparagus and remaining sauce. ...read more