Crispy Trout with Roasted Asparagus

• Olive oil or butter, as needed
• 1 small bunch asparagus
• 0.5 cup thinly sliced sweet onion
• Salt and pepper, to taste
• 1 lb. butterflied trout
• 0.5 cup panko breadcrumbs
• 1 Tbsp. butter, cut into tiny pieces
• 1 small lemon
• 1 clove garlic, minced
• 2 tsp. parsley or sage, minced

Pre-heat your oven to 450F and position your oven racks in the top and bottom thirds of the oven.

Lightly coat a baking pan with butter or vegetable oil. Place the asparagus on the pan in one layer, top with the onions and season with salt and pepper. Drizzle with a little more olive oil. Place it on the bottom rack of the oven and roast until crisp-tender, 15–20 minutes, depending on the thickness of the asparagus. Stir once during cooking.

Lightly grease a second pan with butter or olive oil. Remove the heads and tails from the whole trout, if using, then open up and place skin-side down on the pan. Season the flesh well with salt and pepper, then evenly sprinkle with the breadcrumbs. Dot with the butter and minced garlic and herbs. Place the trout in the top rack of the oven and roast until the thick part of the flesh is opaque, 5–8 minutes.

Increase the heat to broil and cook until the fish is lightly golden and crisp on top, 2–3 minutes. If the asparagus isn't done yet, it's OK to leave it in the oven, but watch to make sure the onion doesn't burn.

While the fish cooks, zest the lemon until you get about 1 tsp., then chop the lemon into wedges.

Remove the fish to warm plates, sprinkle the lemon zest over them, and serve with rice, with the lemon wedges on the side.