Asparagus Stuffed Flounder
1/2 cup onion, chopped
3 tsp butter or margarine, divided
6 flounder or sole fillets (4 to 6 oz; each)
18 asparagus spears
2 tsp flour
1 cup milk, skim or low-fat
1/2 cup sharp cheddar cheese, -shredded
1 tsp salt to taste, if desired
1/8 tsp freshly ground black pepper
1 tsp cayenne
1 tsp nutmeg
Steam the asparagus until tender-crisp, about 5 minutes. Saute the onion until
tender in 1 teaspoon of the butter in a non-stick skillet. Sprinkle the onion
evenly over the fillets. Lay 3 asparagus spears crosswise on each fillet and
roll the fillet around them.
Secure with skewers or toothpicks and arrange them in a single layer in a
greased shallow baking dish.
Melt the remaining 2 teaspoons of butter in a small saucepan. Stir in the flour
and cook the roux, stirring, for a minute. Gradually add the milk and continue
cooking the sauce, stirring, until it begins to thicken. Stir in the cheese,
salt, black pepper, and a dash or two of cayenne.
Pour the sauce over the fish rolls and sprinkle them with a little nutmeg.
Bake the fish rolls in a preheated 350°F oven for about 20 minutes.