Ingredients 6 large fresh sole filets 24 fresh asparagus spears 1/2 cup water mixed with 1/2 cup good white wine 1 tbsp melted butter 1 clove garlic 1/2 tsp salt 1/3 tsp pepper New carrots peeled and kept whole (about 16) 1 container Philadelphia Cooking Creme juice of 1/4 lemon 1 tsp dried tarragon milk to thin the sauce if needed
Directions Salt and pepper the filets and then wrap 4 asparagus spears into each. Mix the wine, water, butter and garlic in a shallow baking pan and add the fish seam side down. Add the carrots. Cover tightly with tinfoil and braise in a 450 oven for 20 minutes. Meanwhile, make the sauce. Combine cooking creme, lemon juice, and tarragon and whisk until smooth over medium heat. Thin out with a little milk if needed. Serve over the fish and veggies.