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Ingredients
6 Tablespoons butter
6 Green onions, sliced, use white part and most of green
1 (4 oz) Can sliced mushrooms, drained
Or
4 Ounces fresh mushrooms, sliced
1 Pound sole fillets
1/2 Cup chicken broth
1 Teaspoon flour
2 Tablespoons fresh lemon juice
1 (15 oz) Can green asparagus spears, well drained
Instructions
Melt butter in large skillet over medium high heat; stir in onions and mushrooms. Cook 2 to 3 minute until onions are tender. Add sole and broth. Reduce heat. Cover. Simmer 4 to 5 minutes until fish is opaque in thickest part. Arrange sole on serving platter. Sprinkle flour over hot sauce. Stir well to mix. Stir in lemon juice and simmer until thick, about 3 minutes. Slip asparagus spears into hot sauce and heat just until hot. Arrange asparagus on top of fish; pass sauce.