Lemon Butter Trout

Toss asparagus on a baking sheet with a drizzle of olive oil, salt, and pepper. Pat trout dry with paper towels. Rub fillets all over with a drizzle of olive oil; season generously with salt and pepper. Rub flesh sides of fillets with Fry Seasoning; place on a separate, lightly oiled baking sheet.

Roast asparagus on middle rack and trout on top rack until asparagus is tender and lightly browned and trout is opaque and cooked through, 10-12 minutes.

Once potatoes are tender, drain and return to pot over low heat. Mash with 2 TBSP butter (4 TBSP for 4 servings) and half the horseradish powder until smooth, adding splashes of milk as needed. Taste and add more horseradish powder if desired. Stir in half the chives (you’ll use the rest later). Season generously with salt and pepper. Turn off heat; keep covered until ready to serve.

In a small bowl, combine stock concentrate, a big squeeze of lemon juice, half the lemon zest, and ¼ cup water (⅓ cup for 4 servings); set aside. Heat a medium, dry pan over medium-high heat. Add almonds and cook, stirring, until golden brown, 2-4 minutes. Transfer to a plate. Pour stock mixture into same pan over medium-high heat. Bring to a boil and cook until slightly thickened, 2-3 minutes. Turn off heat.