Linguine With Trout And Herbs - cooking recipe

Ingredients

1/2 lb linguine
2 tbsp olive oil
2 None (5 1/4 oz) boneless, skinless trout fillets
1/2 lb asparagus (about 1/2 bunch), trimmed, thinly sliced
1/3 cup heavy cream
1/2 cup parsley, chopped
3 tbsp chopped dill
3 tbsp snipped chives
1/3 cup lemon juice
3 tbsp finely grated lemon zest
None None Lemon wedges, to serve

Preparation

Cook pasta in a large saucepan of boiling, salted water, following package instructions. Drain well. Return to pan. Cover to keep warm.
Meanwhile, heat half oil in a large deep skillet on medium. Cook trout, 2-3 minutes each side, until just cooked through. Transfer to a plate.
Heat remaining oil in same pan on high. Saute asparagus, 1-2 minutes, until tender. Stir in cream and bring to a boil. Add half the herbs, plus lemon juice and zest. Simmer, 10 seconds.
Add sauce to pasta. Flake trout and gently toss into pasta with remaining herbs. Season to taste. Serve with lemon wedges.