• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Quarter lemon. Dice potatoes into 1/2-inch pieces. Trim and discard bottom 1 inch from asparagus. Mince chives. • In a small bowl, combine half the crème fraîche (you’ll use the rest later), salt, pepper, and a squeeze of lemon juice to taste.

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

• While potatoes cook, in a second small bowl, combine brown sugar, paprika, mustard, 1 tsp olive oil (2 tsp for 4 servings), juice from 1 lemon wedge (2 wedges for 4), and a big pinch of salt and pepper. • Pat trout* dry with paper towels; place skin sides down on one side of an oiled baking sheet (for 4, spread out across entire sheet). TIP: For easy cleanup, line sheet with foil first. • Evenly spread tops of trout with brown sugar Dijon glaze.

• Toss asparagus on empty side of same sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, add asparagus to a second sheet; roast on middle rack.) • Roast on top rack until trout is cooked through and asparagus is browned and tender, 10-12 minutes.

• Mash potatoes with 2 TBSP butter (4 TBSP for 4 servings) and remaining crème fraîche until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt. Stir in half the chives.

• Divide potatoes, trout, and asparagus between plates. Sprinkle with remaining chives. Top fish and asparagus with lemon crème fraîche. Serve with any remaining lemon wedges on the side.