(Makes 4 servings.)

Cut the trout fillets lenghtwise down the middle

Cut the asparagus tips in approximately 3 inch pieces

Set them aside.

Chop the remainder of the asparagus stems with the onion.

Butter the bottom of an 8" by 12" oven safe dish with raised edges.

Place the mixture of onions and chopped asparagus on the surface of the dish.

Roll each trout to form ringlets.

Place the ringlets into the cooking dish and insert three asparagus tips in each one of them.

Add the wine, water, salt and pepper.

Cover with aluminum foil or with a cover.

Bake in the oven for 30 minutes at 325 degrees F.

Remove the ringlets out and keep warm temporarily.

Strain the broth and place in a pan.

Add the cream and bring to a boil.

Thicken the sauce with Veloutine or a 50/50 butter/flour mixture.

Add the garlic flower

Check the seasoning and to add to your ringlets.

Serve with rice or steamed potatoes.

• 4 trout fillets
• 24 fresh asparagus tips
• 1 tablespoon of butter
• 1 onion, finely chopped
• 1/2 cup of white wine
• 1 cup of water
• 1 cup of 35 % cream
• 2 teaspoons of garlic flower "Le Petit Mas"
• White Veloutine or other sauce thickener
• Salt and pepper to taste