Start by making a reduction - place the white wine vinegar, wine, shallot, bay and peppercorns into a small pan, bring to a boil and reduce by half, then strain.
Preheat your oven to 180°. Season your trout fillets with salt, drizzle with olive oil and bake for about 10 minutes. If you have a probe you want the middle of the fish to get to about 50°.
Meanwhile, clarify the butter. Place the butter in a heavy saucepan over a low heat and melt gently without stirring. After 5 - 10 minutes, the butter should become foamy on top. Remove the pan from the heat and let the butter sit for a few minutes before skimming the foam off the surface. Pour the clear, golden butter into a bowl ready to use.
Place your yolks in a bowl over a pan of just simmering water, whisk in 3 tablespoons of the white wine reduction and a pinch of salt. Gradually whisk in your warm clarified butter until you have a thick and glossy sauce. Be careful that the bowl and sauce don't get too hot as this will cause the sauce to split. Taste the sauce and adjust the seasoning if need be. Finally, stir through your crow garlic. Your could use chives instead.
Blanch your asparagus for about 90 seconds in boiling salted water.
Plate the asparagus and trout and then spoon over lashings of your luxurious sauce. Enjoy!
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