Trout with Roasted Garnish and Steamed Asparagus

1. Cook the rye according to the package instructions, then drain and set aside. Easy peasy!

2. Sprinkle the trout fillets with salt and pepper, drizzle with lemon juice, then fry in a pan with 1 tablespoon of olive oil for 3-4 minutes on each side until golden brown. You're doing great!

3. Blanch the asparagus in hot, salty water for 4-5 minutes, then immediately place in ice water to maintain its color and crispy texture. Voila!

4. In a large skillet, heat the remaining olive oil and quickly sauté the blanched asparagus for 2 minutes.

5. Plate the trout, add the grilled side dish and the steamed asparagus, and garnish with a lemon wedge. How good does that look?!