ASPARAGUS & SMOKED RAINBOW TROUT WITH A HERB SAUCE

James & William say: “This recipe is extremely simple, tasty and light. If you make the garlic, lemon and parsley butter for the ciabattas very heavy on the garlic, it plays well with the greenness of the asparagus and the herb sauce”

SERVES 4 500g super- ne asparagus, untrimmed if young 1 large ciabatta loaf

75g garlic, lemon and parsley butter (see below) 4 smoked rainbow trout llets

1 tbsp of capers

For the sauce

A good handful of fresh basil leaves

A small bunch of fresh mint, leaves picked A good handful of fresh at-leaf parsley leaves 4-5 anchovy llets, drained

2 tsps Dijon mustard

4 tbsps olive oil

Juice of ½ a lemon

Method

1 Blitz all the ingredients for the sauce in a food processor until smooth.

2 Cook the asparagus in a small pan with a splash of water until tender but still with a crunch – this should take around 2 minutes. 3 Slice the ciabatta thickly and spread generously with the garlic, lemon and parsley butter. Toast under a grill until it turns golden and the butter has melted and soaked through the bread.

4 Divide the slices of toast between four plates, top with some of the asparagus spears and ake a trout llet over each then drizzle with the sauce and scatter the capers on top. GARLIC, LEMON & PARSLEY BUTTER

10g at-leaf parsley 12.5g butter, softened Sea salt and freshly ground black pepper

Juice of half a lemon

1 clove of garlic, crushed Chop the parsley nely and mix in a bowl with the butter, some salt, pepper, the lemon juice and garlic. Transfer to a ramekin and refrigerate until you want to use it.