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RECIPE in the News/November 2001
"Asparagus with Sole"
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• 16 ounces asparagus
• 16 ounces sole fillets (4 pieces approximately the same size)
• 1/4 teaspoon salt
• 1/2 teaspoon grated lemon or lime peel
• 4 tablespoon lemon or lime juice, freshly squeezed
• 1/8 teaspoon black pepper
• 1 tablespoon chives, finely chopped
• 1 teaspoon of your favorite mildly flavored mustard

  1. Cut asparagus into 3-inch lengths. Cook in 2-quart saucepan in lightly salted water for 5 minutes, drain. Set aside.

  2. Season the skin side of the sole fillets with salt and lemon or lime peel.

  3. Place asparagus spears at one end of each fillet. Roll up fillets with asparagus spears inside and secure with plain round toothpicks. Place in a 2-quart oven-proof casserole dish liberally sprayed with non-stick cooking spray.

  4. In a small bowl combine remaining ingredients and pour over fish. Bake at 400 degree F. for approximately 15 to 20 minutes or until fish flakes easily. Baste fish every 7 minutes.

  Yield: 4 servings - only 2 grams of fat per serving!

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