Although it has become a year-round item in the supermarket, nothing beats the fresh taste of local asparagus each spring. Pair the spears with new potatoes and pan-seared trout for a fresh spring treat.
- Yield: 4 Servings
- 1½ pounds new potatoes, quartered or cut into eighths
- 1 pound asparagus, trimmed and cut into 2-inch lengths
- 3 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
- ½ cup chicken broth
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
- 4 trout fillets (4–5 ounces each)
- 12 cups torn mixed salad greens
How to Make It
- Cover the potatoes with salted water in a medium saucepan. Bring to a boil. Boil gently until the potatoes are just tender, about 8 minutes. Remove from the heat and set aside.
- Steam the asparagus until just tender, 3 to 4 minutes. Remove from the heat, plunge into cold water to stop the cooking, and drain well.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Sauté the shallot in the oil until limp, about 2 minutes. Add the asparagus, potatoes, and thyme, and toss to coat with the oil. Add the broth and vinegar. Bring to a boil. Transfer to a large bowl and season to taste with salt and pepper.
- Heat 1 tablespoon of the oil in the skillet. Add two of the fillets in a single layer and cook, turning once, until golden brown on both sides, about 4 minutes total. Transfer to a plate. Repeat, using the remaining oil and fillets.
- Arrange the salad greens on individual plates. Place one fillet on each plate. Spoon the asparagus salad around the edges. Combine any pan juices with any dressing remaining in the bowl that held the asparagus salad, drizzle over the individual salads, and serve at once.