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Preparation Method

Prep chopped to make 2 tbsp dill, plus extra to serve STEP 1 Heat the oven to 200C/fan 180C/gas 6. Cook the potatoes in a pan of salted boiling water for 3 minutes. Add the asparagus and cook for a further 2 minutes. Drain really well then run the asparagus under cold water and put aside. Toss the potatoes with the olive oil and season generously. Spread them over a large, non-stick baking tray or dish and roast for 15-20 minutes or until they’re starting to brown and almost tender. Nestle in the trout and asparagus, and season again. Roast for another 10-12 minutes or until the trout is just cooked. STEP 2 Meanwhile, whisk together the mustard, sugar, vinegar and oil, then stir through the dill. To serve, drizzle the sauce over the trout, asparagus and potatoes, and scatter with a little more dill. source: olivemagazine.com