• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄4-inch-thick rounds. Peel and mince or grate garlic. Trim and discard woody bottom ends from asparagus. Halve, peel, and mince shallot. Pick and finely chop fronds from dill. Quarter and zest lemon.

• In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings), garlic and a big pinch of salt and pepper. • Arrange potatoes on one side of a baking sheet in a single overlapping layer (for 4, layer potatoes across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. • Roast on top rack for 15 minutes (you’ll add the asparagus then).

• Once potatoes have roasted 15 minutes, remove sheet from oven. Carefully add asparagus to empty side; toss with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting; add asparagus to a second baking sheet.) • Return sheet to middle rack until asparagus is slightly softened (with some firmness) and potatoes are browned and tender, 10-12 minutes more. (For 4, roast asparagus on middle rack.)

• While asparagus and potatoes cook, pat trout* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add trout, skin sides down, to hot pan. Cook until skin is crispy, 5-6 minutes. • Flip trout; cook until opaque and cooked through, 4-6 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring occasionally, until slightly softened, 2-3 minutes. • Stir in mustard, stock concentrate, honey, and 1⁄4 cup water (1⁄3 cup water for 4 servings) into pan. Simmer, stirring occasionally, until slightly thickened, 2-3 minutes. Turn off heat. • Stir half the sour cream, half the dill, juice from 1 lemon wedge, and 1 TBSP butter into pan until everything is incorporated. (For 4 servings, use all the sour cream, all the dill, juice from 2 wedges, and 2 TBSP butter.) Season with salt and pepper.

• Toss asparagus with a pinch of lemon zest. • Divide potatoes, asparagus, and trout between plates. Spoon half the sauce over trout. Serve with remaining sauce and remaining lemon wedges on the side. ***Trout is fully cooked when internal temperature reaches 145°.***