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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asparagus Sole Roll Ups

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	296.7

Total Carbs	6.9 g

Dietary Fiber	2.5 g

Sugars	3.0 g

Total Fat	8.0 g

Saturated Fat	4.1 g

Unsaturated Fat	0.8 g

Potassium	1057.3 mg

Protein	39.0 g

Sodium	187.1 mg

Dietary Exchanges 8.0 Fat, 1.1 Vegetables, 5.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Aspargus Sole Roll Ups 0.5
0 1/2 cup tap water 1.0
1 lb Asparagus, fresh 1.5
1 1/2 lb sole fillet 1.0
1 each cooking spray 1.0
1 pinch salt 1.0
1 pinch black pepper

Wine Sauce 2.0
2 tbsp unsalted butter 2.0
2 tbsp shallots, chopped 0.75
0 3/4 cup white wine

Directions

Preheat oven to 425 degrees F.
Remove ends of asparagus. Wash. Drain.
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.
Rinse sole under cool water; lay flat, skin side up on paper towel.
Lightly coat casserole dish with cooking spray.
Place 1 - 2 asparagus spears across narrow section of sole, leaving some protruding from the fish.
Wrap fillet around asparagus.
Position each fillet roll up in dish, seam side down.
Cover with foil, bake 12 - 16 minutes, until fish is opaque, but still moist. Remove from oven.
Season to taste with salt and pepper. Ladle wine sauce on top of roll ups, or serve on the side.

Wine Sauce

In medium skillet, over medium heat, combine butter and shallots. Cook until shallots are golden brown, about 3 minutes.
Increase temperature to high. Add wine, bring to boil, stirring until mixture is reduced 1/4 cup, about 6 minutes.