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1
Place oven on low and rest a platter on an oven rack.
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2
Add potatoes to a deep pot of boiling water; just enough to cover potatoes.
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3
Salt water and add potato halves.
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4
The potatoes will cook for about 12 minutes for fork tender.
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5
Hold asparagus spears at each end.
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6
Snap asparagus tips from tough ends by bending spears.
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7
Place spears in a colander.
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8
Rest colander on top of the potato pot and place a cover over the colander.
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9
The asparagus will steam while the potatoes cook.
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10
Do this the last 5 or 6 minutes that the potatoes are cooking.
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11
Potatoes will be just about done when the last of your trout is going into the skillet (method follows.)
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12
When the potatoes are tender, take a minute to drain them and return them to warm pot.
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13
Leave asparagus covered and set aside.
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14
Dress potatoes with chives, a drizzle of olive oil and a little salt.
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15
Leave in warm pot until trout is on the table, then transfer to a serving bowl.
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16
Heat a large skillet over moderate heat.
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17
Combine egg and milk in a tin pie plate, beat with a fork.
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18
Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper.
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19
Coat trout fillets in egg and milk, then in seasoned flour.
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20
Collect fillets on a plate until all of them are dredged and ready to be cooked.
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21
Add 1/2 tablespoon extra-virgin olive oil to your skillet, half a turn of the pan in a slow stream.
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22
Add 1 1/2 tablespoons butter to the pan.
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23
When the butter foams, add trout and gently saute 4 fillets for 2 or 3 minutes on each side, until golden.
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24
Transfer trout fillets to warm platter in oven.
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25
Return pan to the stove and add 1/2 tablespoon extra-virgin oil and 1 1/2 tablespoons butter.
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26
When butter foams, repeat cooking process.
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27
When all of the trout is cooked, add last tablespoon of butter to the pan.
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28
When the butter melts, add almonds and brown until lightly golden, 1 to 2 minutes.
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29
Remove trout from oven and pour almonds over the platter.
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30
Garnish platter with chopped parsley, lemon wedges, steamed asparagus spears, and potatoes.
