| Baked Asparagus & Flounder
2 pounds of fresh asparagus
1/2 cup of water
1/4 teaspoon of salt
1 1/2 pounds of fresh or frozen thawed flounder fillets
2 tablespoons of butter or margarine
1/4 cup of chopped onions
2 tablespoons of all purpose flour
1 3/4 cups of milk
1/4 cup of dry white wine
2 teaspoons of fresh lemon juice
1/2 teaspoon of salt
1/4 teaspoon of dried dill weed
1/8 teaspoon of freshly ground black pepper
2 tablespoons of chopped parsley
2 tablespoons of shredded Swiss cheese
Wash asparagus, shear off large scales with vegetable peeler or paring knife. Cut off woody ends, rinse again. Place asparagus in large skillet, add water and 1/4 teaspoon salt.
Bring to boiling, reduce heat and simmer, covered just until tender - about 2 minutes for thin asparagus spears, 3 minutes for medium and 5 minutes for thick. Drain.
Divide asparagus into 4 portions, about 8 spears each. Wrap 1 fish fillet around each bundle. Arrange in shallow baking dish.
Melt butter in small saucepan. Add onion and cook over medium heat until tender.. Blend in flour smoothly. Add milk all at once, heat, stirring constantly, until mixture thickens, then bring to a boil.
Remove from heat, stir in wine, lemon juice. 1/2 teaspoon of salt, dill, pepper and parsley. Spoon sauce over fish. Sprinkle with cheese.
Cover and bake in preheated 350ºF. oven about 30 minutes or until fish flakes when tested with a fork. Makes 4 servings |
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