Fish and Asparagus: A spring time specialty

The season of Lent is the harbinger of Spring... I guess some folks have the robin. I love the smells of hot cross buns in the bakery. I love seeing the pastels popping out in stores and crocus filled gardens. Even though it is snowing outside as I write, I know that it will not pile up to be 4 feet and stay around for an extra 3 weeks. Warm weather, gardens and walks are out there.
I love cooking fish during Lent. This was never a tradition in my family growing up, but we did have it more often during lent because the grocers always had fresh varieties available, and Mom couldn't resist.
We always had asparagus a few times a year. It was too expensive to buy too often. So, when spring came and this bright green vegetable was served, it all went the first time around. This dish, Fish and Asparagus Rolls captures both of the specialties of the season. This recipe serves 4.

Fish and Asparagus Roll
4 fresh or frozen fish fillets
3/4 pound fresh asparagus spears
1 T butter
2 tomatoes
1/2 c sliced mushrooms
1/4 c celery, thinly sliced
1 c minced onion
14 c white wine
1 t crushed garlic
1 t basil
1/4 t salt

Thaw fish if frozen. Snap off lowest part of asparagus and discard. Cut asparagus into 6" lengths, save the parts that you cut off for another dish. In pan with boiling water, cook asparagus for 5 minutes - until they turn bright green. Remove from water.
Dot fillets with butter; sprinkle with salt. Place asparagus across fillets; roll up fillets and fasten with tooth picks (wooden). Place fish rolls, seam side down in a 10 " skillet. Add tomatoes, mushrooms celery onions wine garlic basil and 1/4 t salt. Cover tightly; simmer for 7 to 8 minutes or until fish flakes easily when tested with a fork. Remove fish to platter; keep warm. Boil tomato mixture gently uncovered to reduce liquids about 3 minutes. Spoon over fish rolls.


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