Heat the oven to 200C and line a baking tray with baking paper
Arrange the trout cutlets, asparagus and lemons on the baking tray and season with salt and pepper.
Melt the butter and the olive oil in a small saucepan, remove from heat and add the garlic and lemon juice.
Pour over trout and asparagus. Sprinkle everything with half the parsley.
Cook for 15-20 minutes until trout just starting to look golden on the edges.
Sprinkle with remaining parsley and serve with crusty bread.