Stuff the trout with sliced lemon, and the roughly chopped dill and parsley. Put in your baking dish and then drizzle with olive oil, and season with salt and pepper.
Place your lovely stuffed trouts into the oven and bake for about 15 minutes or until the trout just flake when tested with a fork.
Whilst the trouts are baking, cook your asparagus and make your delicious herby horseradish aioli.
Heat a griddle pan and drizzle with oil. Place asparagus onto the griddle pan and cook until there are nice char marks on the asparagus. It is important to start with a hot pan, otherwise you could overcook your asparagus trying to get the char marks onto them. Don’t forget to season.
Whilst your asparagus are happily cooking away, get onto your aioli. In a jug, place your egg yolks, a dash of water, the lemon juice and garlic and then using a stick blender, emulsify. Add in the mustard.
With the stick blender on, pour in the oils. You don’t have to go too slow on this, it will thicken up nicely with a quick pour.
Once thick and creamy, stir in the finely chopped herbs, capers and horseradish to taste. I like heaps of horseradish, but you may not – so make it your own.
Taste and do a final season – it probably needs a little salt and pepper at this stage. Pop it into a serving bowl.
Remove trout from the oven.
Remove asparagus from pan and squeeze a little lemon juice over the top. You can serve whole or chop them up and sprinkle over the top of the trout.
Serve with lashings of your horseradish herby aioli!