We thank Danielle Van Noy of The Folklore House for this perfect spring time recipe. Please read her original substack here alongside her beautiful writing. 

Ingredients:
2 pounds fresh asparagus
2 teaspoons olive oil
Juice of a lemon
1 tablespoon lemon zest
2 teaspoon fresh thyme leaves
1 teaspoon crushed red pepper
salt and pepper to preference
4 cloves minced garlic
1 minced shallot

Method:
Preheat your broiler or oven to 475°.

Break away the tough ends of the asparagus and, if they’re thick, peel the bottom half of each stalk. Place the asparagus, garlic, and shallot on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with a good pinch of salt and pepper. Roast the asparagus for 20-25 minutes, until tender but still crisp. Remove the asparagus from the oven, sprinkle with thyme and toss. Squeeze lemon juice, sprinkle with zest and red pepper, and serve.

While cooking the asparagus, preheat a cast-iron skillet to start cooking the trout.

Stuff trout with green onion, sliced lemon, more thyme, a clove or two of crushed garlic (Or, whatever you fancy, really. Go wild with orange and fennel. Keep it simple with slices of onion and nobs of butter. Add an herb or spice rub. Sky is the limit.)

Dry the exterior of the fish really well with a paper towel. Add a swirl of cooking oil to the pan and a light smear to the skin of the fish. Then, add the fish to the hot pan. Cook on the stovetop for 4-6 minutes, allowing the bottom to begin cooking, before adding the fish (without flipping) to a very hot oven with the asparagus. Cook until the flesh of the fish is flaky and tender (~25 minutes, or until a thermometer reads 145°F).