1. If time allows, several hours before cooking, place cashews in a bowl and cover with cold tap water. Otherwise, cover with water as you begin to prepare the fish.
2. Preheat the grill to medium-high. Break woody ends off asparagus stalks. In a medium bowl, mix stalks with salt and 1 tsp. of the oil. Set aside.
3. Rinse fillets under cold water and pat dry with a paper towel. Season flesh with pepper and rub remaining 1 Tbsp. oil on the skin side of each fillet.
4. Place asparagus on the grill and cook for 5 to 7 minutes, or until spears are tender. Roll the spears once for even cooking. Transfer asparagus to a plate and place trout on the grill, skin side down. Cook for about8 to 10 minutes or until the flesh becomes opaque. Do not flip trout during cooking.
5. Meanwhile, drain cashews and place in a blender or food processor with the water. Blend until very smooth, about 1 minute. Set aside half the asparagus. Chop the remaining half and add to the cashew mixture, along with mushrooms, thyme, garlic, lemon juice, and cayenne. Blend until smooth. Add extra water if cream is too thick.
6. To serve, divide trout among 4 plates. Place a few spears of the asparagus on each plate. Top trout with 1 Tbsp. of the sauce and serve remaining sauce on the side. If desired, top with fresh thyme leaves and serve with a crusty Nature's Place baguette.
Source: fresh Magazine May, June 2010