2 pounds small red potatoes, quartered
1 1/4 pounds thin asparagus spears
10 blades fresh chives, snipped or chopped
1 tablespoon extra virgin olive oil (EVOO), divided, plus a drizzle for potatoes
Salt and pepper
1 cup milk
1 cup flour
8 lake or rainbow trout fillets (4 ounces each)
4 tablespoons butter, divided
1 cup whole blanched almonds (about 6 ounces)
A handful of parsley leaves, finely chopped
1 lemon, wedged
Place the oven on low and rest a platter on an oven rack.
Bring a deep pot of water to a boil. Salt the water and add the potatoes. The potatoes will cook for about 12 minutes, until fork tender.
Hold the asparagus spears at each end. Snap the asparagus tips from the tough ends by bending the spears. Place the spears in a colander. Rest the colander on top of the potato pot and place a cover over the colander. The asparagus will steam while the potatoes cook. Do this during the last 5-6 minutes that the potatoes are cooking.
The potatoes will be just about done when the last of your trout is going into the skillet (method follows). When the potatoes are tender, take a minute to drain them and return them to the warm pot. Leave the asparagus covered and set aside. Dress the potatoes with chives, a drizzle of EVOO and a little salt. Leave them in the warm pot until the trout is on the table, then transfer to a serving bowl.
Heat a large skillet over moderate heat. Combine the egg and milk in a pie plate and beat with a fork. Place a cup of flour in a second pie plate and season well with salt and sparingly with pepper. Coat the trout fillets in the egg and milk, then in the seasoned flour. Collect the fillets on a plate until all of them are dredged and ready to be cooked.
Add 1/2 tablespoon EVOO to your skillet, half a turn of the pan in a slow stream. Add 1 1/2 tablespoons butter to the pan. When the butter foams, add the trout and gently sauté four fillets for 2-3 minutes on each side, until golden. Transfer the trout fillets to the warm platter in the oven.
Return pan to the stove and add 1/2 tablespoon EVOO and 1 1/2 tablespoons butter. When the butter foams, repeat the cooking process. When all of the trout is cooked, add the last tablespoon of butter to the pan. When the butter melts, add the almonds and brown until light golden, 1-2 minutes.
Remove the trout from the oven and pour the almonds over the platter. Garnish the platter with chopped parsley, lemon wedges, steamed asparagus spears and the potatoes.