Fish And Asparagus Bundles
|Sole fillets/Flounder / other fish fillets||4 (fresh or frozen)|
|Fresh asparagus/1 package of 8-ounce frozen asparagus spears||3⁄4 Pound|
|Tomatoes||2 Medium, peeled and cut up|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Thinly sliced celery||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Snipped mint/1/2 teaspoon dried mint, crushed||2 Teaspoon (Fresh)|
|Dried basil||1⁄2 Teaspoon, crushed|
Thaw fish, if frozen.
Cut fresh asparagus into about 6-inch lengths.
In covered saucepan cook fresh asparagus in small amount of boiling salted water for 8 to 10 minutes or till almost tender.
Dot fillets with butter or margarine; sprinkle with a little salt.
Place asparagus across fillets; roll up fillets and fasten with wooden picks.
Place fish rolls, seam side down, in 10-inch skillet.
Add tomatoes, mushrooms, celery, onion, wine, garlic, fresh or dried mint, basil, and 1/4 teaspoon salt.
Cover tightly; simmer for 7 to 8 minutes or till fish flakes easily when tested with a fork.
Remove fish to platter; keep warm.
Boil tomato mixture gently, uncovered, about 3 minutes or till slightly thickened.
Spoon over fish rolls.