If wild asparagus is unavailable, substitute pencil asparagus.
- 15-20 small fresh morels, cleaned and trimmed
- 8 tbsp. butter
- 5 shallots, peeled and minced
- 1⁄2 cup chicken stock
- 3⁄4 cup dry white wine
- 1 1⁄3 cups heavy cream
- Salt and freshly ground black pepper
- 1⁄2 lb. wild or pencil asparagus
- 4 tbsp. vegetable oil
- 6 tbsp. flour
- 6 tbsp. yellow cornmeal
- 8 (6-oz.) brook trout filets
Coarsely chop 6 morels. Melt 1 tbsp. butter in a saucepan over medium heat, add chopped morels and shallots, and cook for 3 minutes. Add stock and wine and increase heat to high. Reduce until almost dry, 10 minutes. Stir in cream; cook until thick, 8–10 minutes, then strain sauce and return to pan. Season with salt and pepper and keep warm.
Cut asparagus in 3" lengths. Heat 2 tbsp. butter in a skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring, for 2 minutes, then remove and set aside. Add 1 tbsp. butter, 1 tbsp. water, and remaining morels to skillet. Cook until morels soften, about 5 minutes, then add to sauce.
Heat 2 tbsp. oil and 2 tbsp. butter in same skillet over medium-high heat. Combine flour, cornmeal, and a pinch of salt in a large bowl. Dredge 4 trout filets in flour mixture, then fry until golden, about 3 minutes per side. Transfer to a platter. Wipe out skillet, add remaining butter and oil, and repeat process with remaining trout. Spoon asparagus and sauce over trout and serve.