When dining around Villa d’Este, most restaurants serve local freshwater fish that is caught in the lake, such as perch, trout, carp and whitefish. These types of fish might not be available in your local store, so we have substituted the more accessible branzino instead. By grilling it whole, you highlight the natural moistness and delicate flavor of the fish without overwhelming it with smoke. Crunchy asparagus, greens, and a citrus vinaigrette add a punch of acid that brightens the entire meal.
Preheat grill to medium-high.
Open fish flat, drizzle 1 tablespoon oil over meat, and add 2 sprig of thyme, 4 sprigs of parsley, and half of the lemon slices evenly over fish. Season with salt and pepper. Repeat process with other fish.
Place fishes flat in grill baskets. Cook until meat is opaque throughout, about 6 to 8 minutes, depending on thickness of fish.
In a medium saucepan, bring water to a boil and salt generously. Add asparagus and cook for 30 seconds. Remove asparagus and plunge in ice water to stop cooking process. Remove from ice water and drain.
To make vinaigrette, add juices, mustard, honey, shallots, and salt to medium glass bowl. Whisk until incorporated. Drizzle in a little olive oil at a time, whisking constantly, until mixture has emulsified. Whisk for an addition 30 seconds, cover, and chill. Lightly dress greens and asparagus immediately before serving and season with salt and pepper, to taste.
