Trout with asparagus and panko butter crumbs

➊ Prepare the grill for indirect grilling and set it to 180 °C.
Rinse the trout thoroughly and pat dry with kitchen paper. Then season the insides of the fish with salt and pepper.

➋ For the herb butter, combine the chopped chives and parsley with the softened butter in a bowl. Season with salt and pepper. Trim or break off the woody ends of the asparagus and rinse the stalks thoroughly. Marinate the asparagus with a little olive oil, salt, and pepper.

➌ Now stuff the trout. To do this, spread the herb butter evenly into the abdominal cavities. Add a few lemon slices and two to three rosemary sprigs to each one. Lightly rub the trout with olive oil, cut three times in the skin on top, and insert half a lemon slice into each cut.

➍ Place the stuffed trout on a grill and grill for approximately 40 minutes. After 20 minutes, add the asparagus, turning occasionally. The trout are done when the dorsal fin can be easily pulled out of the meat.

➎ For the panko breadcrumbs, place the butter in a small saucepan on the grill and let it foam. Then add the panko and let it brown. Just before removing the asparagus from the grill, spread the panko breadcrumbs evenly over the asparagus and let it crisp up slightly.

➏ Arrange the stuffed trout on a serving platter along with the grilled asparagus and garnish with fresh herbs as desired.