Food Network Recipe

Ingredients

• 1/2 bunch fresh asparagus, trimmed and blanched
• 4 Roma tomatoes, cut in half
• 5 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 1/2 cup small diced red onions
• 1 tablespoon chopped garlic
• 1/4 cup chopped green onions, green part only
• 1 pound lump crab meat, picked for cartilage
• 4 small whole Rainbow Trout (about 1 pound each), cleaned
• 1/2 cup of fresh lemon juice
• 2 tablespoons minced shallots
• 1/2 pound cold butter, cubed
• 1 tablespoon chopped fresh parsley leaves