Sole With Asparagus

Ingredients

• 1 or 2 fillets of sole
• 1 small knob of margarine
• seasoning
• little milk
• little lemon juice
• 4 asparagus tips, cooked until just tender

Cut the stalks from the asparagus, leaving pieces about 1 inch in length. Pound the rest of the stalks, adding lemon juice and seasoning. Put into the fillets and roll tightly. Steam with the margarine and milk between 2 plates over boiling water. Drain and garnish with the tips.