1 fillet sole (11 to 12 oz.)
2 oz. shredded imitation crab leg
1/2 lb. fresh asparagus or frozen asparagus spears
1/4 c. low fat yogurt
2 tbsp. light mayonnaise
1 tsp. lemon juice
Dash of hot sauce
1/4 tsp. dry mustard
Chopped parsley
Lemon wedges

Preheat oven to 350 degrees. Place fish on pan sprayed with pan release. Season, squeeze a little fresh lemon on fish and add 1/2 cup water to pan. Bake uncovered 15 to 20 minutes or until fish flakes easily with a fork.

While fish is cooking, cook asparagus in boiling water until tender, drain, keep warm. In a small saucepan, heat the yogurt, mayonnaise, lemon juice, mustard and hot sauce. Stir frequently, do not boil. Thin with water if a thinner consistency is desired.

During the last few minutes of cooking, place the crabmeat in one corner of the pan only long enough to warm.

To assemble the platter: remove the fish carefully and place it on a platter. Arrange the asparagus spears across the fish on a diagonal with all stems down. Pour the sauce from end to end across the fish. Do not cover the asparagus tips. Sprinkle the crab pieces on top of the sauce and lightly garnish with finely chopped parsley. Lemon wedges if desired.