Ingredients:
¾ pound fresh asparagus
2 tablespoons water
1 tablespoon cornstarch
3 tablespoons plain low-fat yogurt
¼ teaspoon dried whole tarragon
1 tablespoon reduced-calorie mayonnaise
½ teaspoon prepared mustard
4 (4-ounce) sole fillets”
2 tablespoons seasoned breadcrumbs
Procedure:
Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Place in an 11-s 7- x 2-inch baking dim with trimmed ends toward outside of dish. Add 2 tablespoons water cover with heavy-duly plastic wrap, and vent. Microwave at HIGH 2 minutes or until crisp-lender. Drain and set aside.
Combine cornstarch and yogurt in a small bowl stir well. Add tarragon, mayonnaise, and mustard; stir wet. Spread 1 teaspoon yogurt mixture over each filet. Divide asparagus into 4 portions: place each portion crosswise on one end of each fillet. Roll up jellyroll fashion; arrange rots, seam side down, in a baking dish with asparagus bps toward inside of dish. Pour remaining yogurt mixture over rots, and sprinkle with breadcrumbs. Cover with plastic wrap and vent. Microwave at HIGH for 5cr 6 minutes or until fish flakes easily when tested with a fork rotating dish a half-turn after 3 minutes. Let stand, covered, for 3minules
Goes great with glazed carrots and crusty French bread.

Ingredients:

¾ pound fresh asparagus

2 tablespoons water

1 tablespoon cornstarch

3 tablespoons plain low-fat yogurt

¼ teaspoon dried whole tarragon

1 tablespoon reduced-calorie mayonnaise

½ teaspoon prepared mustard

4 (4-ounce) sole fillets”

2 tablespoons seasoned breadcrumbs

Procedure:

Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Place in an 11-s 7- x 2-inch baking dim with trimmed ends toward outside of dish. Add 2 tablespoons water cover with heavy-duly plastic wrap, and vent. Microwave at HIGH 2 minutes or until crisp-lender. Drain and set aside.

Combine cornstarch and yogurt in a small bowl stir well. Add tarragon, mayonnaise, and mustard; stir wet. Spread 1 teaspoon yogurt mixture over each filet. Divide asparagus into 4 portions: place each portion crosswise on one end of each fillet. Roll up jellyroll fashion; arrange rots, seam side down, in a baking dish with asparagus bps toward inside of dish. Pour remaining yogurt mixture over rots, and sprinkle with breadcrumbs. Cover with plastic wrap and vent. Microwave at HIGH for 5cr 6 minutes or until fish flakes easily when tested with a fork rotating dish a half-turn after 3 minutes. Let stand, covered, for 3minules

Goes great with glazed carrots and crusty French bread.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com