Asparagus Sole Rolls

• 1 pound asparagus (1/2 in. thick)
• 1 1/2 pounds boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide--cut wide pieces in half lengthwise; see notes)
• Wine sauce (recipe follows)
• Salt and pepper

1. Rinse asparagus; snap off and discard tough ends. In a 10- to 12-inch frying pan over high heat, bring 1/2 inch water to a boil. Add asparagus and simmer, stirring occasionally, until barely tender when pierced, about 2 minutes; drain.
2. Meanwhile, rinse sole and lay pieces flat (if unskinned, skin up). Align an equal portion of asparagus, tips in same direction, at 1 end and across the narrow width of each fillet; roll fillet to enclose asparagus. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.
3. Bake in a 425u0b0 regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.
4. Spoon wine sauce over fish and season to taste with salt and pepper.
5. Wine sauce. In a 10- to 12-inch frying pan over medium-high heat, frequently stir 2 tablespoons each butter or margarine and minced shallots until golden, about 3 minutes. Add 3/4 cup dry white wine. Boil on high heat, stirring occasionally, until reduced to 1/4 cup, 5 to 7 minutes. Use hot or warm.

notes, sauce, salt

Taken from www.myrecipes.com/recipe/asparagus-sole-rolls (may not work)