spring

It's actually practically summer here in Atlanta, but I'm not ready to let go of spring just yet. On the menu tonight - simple roasted trout and asparagus, paired with a fresh fennel salad. All these flavors go together wonderfully. I used the broiler and a touch of olive oil to cook the fish, avoiding the mess that usually occurs when you roast whole fish (since the fish cooks from the top and not the bottom). The asparagus cooked in the same amount of time as the fish (20min). And the fennel was sliced super thin and dressed with lemon and olive oil. Salt and pepper on everything and dinner's ready!