Fish And Asparagus Bundle
4 fresh or frozen sole flounder or other fish fillets, 1/4-inch thick
3/4 lb. fresh asparagus or 1 (8 oz.) pkg. frozen asparagus spears
2 medium (1 cup.) peeled and cut up tomatoes
1/2 cup sliced mushrooms (fresh)
1/4 cup thinly sliced celery
1/4 cup chopped onion
1 clove garlic, minced
1/2 tsp. dried mint
1/2 tsp. basil
1/4 tsp. salt
1/4 cup dry wine or water
Cut fresh asparagus into about 6-inch lengths. Cook until almost tender
(or cook frozen asparagus according to package directions); drain
asparagus well. Spread fish with a little salt. Place cooked asparagus
across fish fillets; roll fish around asparagus and fasten securely with
wooden pick. Place fish rolls, seam down in skillet. Add tomatoes,
mushrooms, celery, onions, garlic, mint, basil, wine and salt. Cover
skillet tightly; simmer over low heat for 7 to 8 minutes until fish flakes
with fork. Remove fish to warm platter; keep warm. In skillet boil tomato
mixture gently, uncovered for three minutes, slightly thicken. Spoon over
fresh rolls. Serves 4.
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