3 tbsp. butter
2 tbsp. chopped onion
1/2 tsp. minced fresh garlic
4 (4 oz.) fresh or frozen white fish fillets, thawed and drained
1/3 c. fresh orange juice
1/2 tsp. dill weed
1/4 tsp. cracked pepper
8 oz. carton light sour cream - dairy blend
1 lb. fresh or frozen asparagus spears

In 10-inch skillet, bring 1 cup water to a full boil. Add asparagus. Cover; cook over medium heat, stirring occasionally until asparagus is crisply tender (8 to 10 minutes). Drain; keep warm.

Meanwhile, in same skillet melt butter; add onion and garlic and cook over medium heat, stirring occasionally until onion is soft (3 to 4 minutes). Add fish fillets. Continue cooking for 3 minutes, turn and continue cooking until fish flakes with a fork (3 to 5 minutes).

Remove fillets; keep warm. In same skillet, add orange juice; bring to a boil. Add dill weed, pepper and sour cream. Reduce heat; continue cooking, stirring constantly until sauce is smooth and heated through (1 to 2 minutes). On serving platter, arrange warm asparagus spears; place fish fillets on top of spears. Pour sauce over fish fillets. Yield: 4 servings.