Trout fillet with asparagus sauce and ginger

Preparation time: 10 minutes + 20 minutes cooking
The trout is a freshwater fish in Italy. Nature, there was the pink special characteristics of fish, crustaceans and algae as food, contain carotenoids, but the meat of the rose color of the fish contain significant antioxidant properties that help the nutrition and growth.
Taste of trout and salmon are very sensitive is enriched by herbs and spices to enhance flavor. This recipe, in fact, with the addition of ginger gives the dish a spicy and exotic flavor, try a real grace.
Serves 4:
* 4 fillets of salmon trout (about 650g)
* 450 g asparagus
* 1 bunch fresh parsley
* 1 clove garlic
* 1 lettuce cleaned
* 40 grams of extra virgin olive oil
* 30 g fresh ginger or a teaspoon of dry
* 30 g soft butter
* 1 pinch of white pepper
* An organic lemon juice
* 1oo grams of white wine
* Salt
Preparation:
Wash the asparagus by removing the most difficult part and cook 12 minutes.
In a fry pan with oil and garlic, then add the trout fillets, salt and wine. Bake for 15 minutes.
In the pan melt butter and season with chopped ginger, salt and pepper. Cook for 5 minutes.
On a serving dish with lettuce leaves on one side, then the trout fillets and asparagus sprinkled with chopped parsley. Sauce over asparagus and trout and ginger. Sprinkle the lemon juice to taste and a dash of olive oil.
Serve hot.