Ingredients Jump to Instructions ↓

  1. 24 Thin asparagus spears

  2. 8 tablespoons 120ml Unsalted butter

  3. 12 oz 340g Fresh oyster mushrooms - sliced

  4. 3/4 cup 46g / 1.6oz Chopped seeded peeled tomatoes

  5. 2 large tomatoes

  6. 1 1/2 tablespoons 22ml Fresh lemon juice Salt - to taste Freshly-ground black pepper - to taste

  7. 8 Sole fillets - each folded in half

  8. 2 tablespoons 30ml Chopped fresh Italian parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut 2 inch tips from the asparagus spears and cook in boiling salted water until crisp-tender, or about three minutes. Drain. Place the tips in a bowl filled with ice water to cool. Drain and set aside. Melt the butter in a large skillet over medium heat. Add the mushrooms, cover, and cook until tender, stirring occasionally. This should take about ten minutes. Add the asparagus tips, 3 tablespoons of butter, and the tomatoes to the mushrooms. Stir until the butter melts and the vegetables are heated through, about 2 minutes. Stir in the lemon juice. Season with salt and pepper. Melt the remaining 2 tablespoons of butter in another large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add the fish fillets to the skillet and cook until opaque in the center, about 2 minutes on each side. Place the fillets in the center of each of four warmed plates. Top with the mushrooms and asparagus mixture and serve immediately. This recipe yields 4 servings.


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