2 - 4 boneless,skinless Gulf trout fillets
juice of 2 lemons
1/2 stick butter
1/4 tsp onion powder
salt and pepper
1 can premium asparagus
1 pkg Hollandaise sauce mix

Melt butter and mix with lemon juice and onion powder. Arrange fish in Pyrex baking dish. Pour butter mixture over fish. Salt and pepper. Cover and refrigerate for one hour. Preheat oven to 350°F.

Bake, covered, for 20 minutes. Uncover and bake 5 minutes longer. While baking, prepare hollandaise sauce according to package directions. Warm 3 - 5 asparagus spears for each fillet (according to size of fillet). Place fish on plate, lay asparagus on top of fish and drizzle with hollandaise sauce.