Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

Asparagus with Sole




Source of Recipe


rc-Buny


Recipe Introduction


Source of Recipe
leblanck

--From member leblanck: This is good right away, or the day after. Will keep 3 days in the fridge, but does not freeze well.



List of Ingredients





* 1 lb asparagus, blanched for 2-3 minutes in boiling water, cut into 3 inch lengths.
* 1 lb Sole fillets (can also use Flounder, or any flat white fish)
* 1/4 tsp grated lemon or lime peel
* 4 tbsp lemon or lime juice
* 1 tbsp fresh chives
* 1 tsp mild mustard
* 1/2 cup white wine
* fresh black pepper to taste





Recipe



Season the fillets with lemon peel. Place blanched asparagus spears at one end of the fillet. Roll up fillets with asparagus spears inside and secure with toothpicks. Place in a 2-quart oven-proof casserole dish. Mix the remaining ingredients and pour over the fish. Bake in a 400¡ oven for approximately 10 to 15 minutes. May need a bit more time if fillets are thick. They will be cooked when the fish flakes easily.