Asparagus Sole Rolls

Asparagus Sole Rolls
Photo by James Carrier


  • 1 ½ 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 pound asparagus (1/2 in. thick)

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...

View full recipe at My Recipes


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