Recipe: Yorkshire trout with chargrilled asparagus

Our Cookery School chefs created this tasty and healthy dish to celebrate one of our favourite flavours: asparagus. It's in season now so pick up a bunch and try your hand at a simple-to-make spring supper. You can also visit our Café Tea Rooms where we've created a host of asparagus dishes - check the specials board.

Ingredients

For the trout:

Drizzle of olive oil

4 trout fillets (boned)

8 asparagus spears (trimmed and peeled)

Freshly ground black pepper

For the blood orange hollandaise:

2 tbsp blood orange juice

1 tbsp white wine vinegar

175 g butter

3 egg yolks (medium eggs)

1 tsp caster sugar

A pinch of salt

Method

Place the prepared trout fillets onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Place under a pre-heated grill and cook until the flesh has become firm; approximately 3-5 minutes. Brush a hot griddle with a little olive oil. While the trout is cooking place the asparagus on the griddle to achieve the chargrilled lines. Cook the asparagus for 2-3 minutes, turning regularly.

Place the orange juice and white wine vinegar in a small saucepan over a moderate heat and simmer for one minute. In another pan, melt the butter on a moderate heat so it does not colour.

Using a hand blender, blend together the egg yolks, sugar and salt for a few seconds. Gradually add the warm orange juice and vinegar followed slowly by the melted butter. Check the seasoning. Keep warm by standing the bowl in a bain-marie.

To serve, arrange the asparagus on a plate, top with the trout fillets and finish with a spoonful of the Blood Orange Hollandaise Sauce.