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Ingredients

• 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 egg
• 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

Description

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