One of my favorite springtime vegetables to cook with is asparagus. And not just any run-of-the-mill asparagus, the thick, flavorful stalks that only appear in markets this time of year.  Fun to grill, roast or sauté, this healthy dish features asparagus in a hearty grain side dish, accompanying a flaky rainbow trout filet.  The filet is pan-seared and then served with a bright vinaigrette of chopped parsley, lemon, white wine and briny capers.  A dinner that is filled with the tastes of spring!

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/crispy-trout-warm-parsley-caper-vinaigrette)

Tagged: asparagus, capers, Cooking Light, fish, fresh dill, grains, rainbow trout, trout