Rainbow Trout with Roasted Vegetables and Pasta Rosa - Riverence Provisions

Ingredients

• 2 pounds Roma or plum tomatoes, halved
• 2 tablespoons chopped garlic
• 1 1/2 teaspoons dried oregano
• salt and pepper, to taste
• 1/4 cup olive oil, plus additional for sautéing
• 1 lb. asparagus, woody ends removed, trimmed into 2-3” pieces
• 1 tablespoon balsamic vinegar
• 1/2 lb. mushrooms, halved
• 1/2 lb. pasta, such as rotini
• 3/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 4 (6 oz.) Riverence Rainbow Trout Butterfly Style