Fish Rolls With Asparagus
|Fresh asparagus/1 package, 10 ounces frozen asparagus spears||1⁄2 Pound, cut into 4 inch spears|
|Flounder fillets||1 1⁄2 Pound|
|Sliced mushrooms||2 Cup (32 tbs)|
|Vegetable juice||1 Cup (16 tbs)|
|Dill weed/1/2 teaspoon dried dill weed, crushed||1 Tablespoon (Fresh)|
Divide asparagus evenly among fish fillets.
Roll up fillets jelly-roll fashion; secure with toothpicks, if necessary.
Spray 10-inch nonstick skillet with vegetable cooking spray.
Over medium heat, cook mushrooms until lightly browned.
In small bowl, stir together juice, dill and cornstarch until smooth.
Gradually stir into skillet.
Cook over medium heat until mixture boils and thickens.
Place fish rolls in sauce.
Reduce heat to low.
Cover; simmer 15 minutes or until fish flakes easily when tested with fork.