Sole with Oyster Mushrooms and Asparagus Tips (Sole Aux Pleurottes Et Asperges)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
24 thin asparagus spears 8 tablespoons (1 stick) unsalted butter 12 ounces fresh oyster mushrooms, sliced
3/4 cup chopped seeded peeled tomatoes (about 2 large) 1-1/2 tablespoons fresh lemon juice 8 Dover sole fillets (about 1 pound total), each fillet folded in half
2 tablespoons chopped fresh Italian parsley



1 Cut 2-inch-long tips from asparagus spears (reserve remaining asparagus pices for another use). Cook asparagus tips in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Place asparagus tips in bowl filled with ice water to cool. Drain. Set aside.
2 Melt 3 tablespoons butter in large nonstick skillet over medium heat. Add mushrooms, cover and cook until tender, stirring occasionally, about 10 minutes. Add asparagus tips, 3 tablespoons butter and tomatoes; stir until butter melts and vegetables are heated through, about 1 minute. Stir in lemon juice. Season to taste with salt and pepper.
3 Melt remaining 2 tablespoons butter in another large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper. Add folded fish fillets to skillet and cook until just opaque in center, about 2 minutes per side.
4 Place 2 fish fillets in center of each of 4 plates. Top with mushroom mixture, dividing equally. Sprinkle with parsley.

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