Careme

Ingredients

• Fresh Steelhead Trout Fillet

  3/4 to 1 lb 11.99
• Green Asparagus

  1 lb 3.49
• Garlic

  3 cloves 0.69
• Fresh Organic Lemon - Each

  1 each 0.99
• Parsley

  1/2 bunch 1.29
• Pasta

  8 oz linguine or spaghetti
• Olive oil

  2 tbsp
• Butter

  1 tbsp
• Salt

  to taste
• Black pepper

  to taste
• Red pepper flakes

  pinch, optional

Instructions

1. Bring a large pot of salted water to a boil. Cook 8 ounces pasta until al dente and reserve 1/2 cup pasta water before draining.
2. Trim 1 pound asparagus and cut into 2-inch pieces. Mince 3 garlic cloves. Chop 2 tablespoons parsley. Zest and juice the lemon.
3. Pat the 3/4 to 1 pound steelhead trout dry and season with salt and black pepper.
4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the trout 3 to 4 minutes per side until just cooked through. Transfer to a plate and flake into large pieces.
5. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add asparagus and cook 3 to 4 minutes until crisp-tender. Add garlic and optional red pepper flakes and cook 30 seconds.
6. Add drained pasta, lemon zest, 2 tablespoons lemon juice, parsley, and a splash of pasta water. Toss until glossy.
7. Gently fold in the flaked trout, keeping some larger pieces intact.
8. Plate in shallow bowls and top with asparagus tips and trout pieces for a composed look.