Source: dLife

A sophisticated meal made with sole and asparagus in a white wine sauce.

Servings

Aspargus Sole Roll Ups
1 lb Asparagus, fresh
1.5 lb sole fillet , 6 pieces, 1/4" thick, 2-3" wide
1 cooking spray
1 pinch salt
1 pinch black pepper
0.5 cup tap water

Wine Sauce
2 tbsp unsalted butter
2 tbsp shallots, chopped , minced
0.75 cup white wine , dry

1 Preheat oven to 425 degrees F.
2 Remove ends of asparagus. Wash. Drain.
3 In large frying pan, over medium-low, bring 1/2" water to boil . Add asparagus and simmer 2 minutes, or until barely fork tender. Drain well.
4 Rinse sole under cool water; lay flat, skin side up on paper towel.
5 Lightly coat casserole dish with cooking spray.
6 Place 1 - 2 asparagus spears across narrow section of sole, leaving some protruding from the fish.
7 Wrap fillet around asparagus.
8 Position each fillet roll up in dish, seam side down.
9 Cover with foil, bake 12 - 16 minutes, until fish is opaque, but still moist. Remove from oven.
10 Season to taste with salt and pepper. Ladle wine sauce on top of roll ups, or serve on the side.
Wine Sauce
1 In medium skillet, over medium heat, combine butter and shallots. Cook until shallots are golden brown, about 3 minutes.
2 Increase temperature to high. Add wine, bring to boil, stirring until mixture is reduced 1/4 cup, about 6 minutes.