asparagus-stuffed flounder

Steam the asparagus until tender-crisp, about 5 minutes. Saute the onion until tender in 1 teaspoon of the butter in a non-stick skillet. Sprinkle the onion evenly over the fillets. Lay 3 asparagus spears crosswise on each fillet and roll the fillet around them. Secure with skewers or toothpicks and arrange them in a single layer in a greased shallow baking dish. Melt the remaining 2 teaspoons of butter in a small saucepan. Stir in the flour and cook the roux, stirring, for a minute. Gradually add the milk and continue cooking the sauce, stirring, until it begins to thicken. Stir in the cheese, salt, black pepper, and a dash or two of cayenne. Pour the sauce over the fish rolls and sprinkle them with a little nutmeg.

Bake the fish rolls in a preheated 350 F oven for about 20 minutes.

Makes 6 servings.

** Recipe Via Compu-Chef (tm) **