1 lb. sole fillets
1 tsp. salt
Dash of pepper
1 (10 oz.) pkg. frozen asparagus spears (or use fresh)
1 can condensed celery soup
1 tsp. lemon juice
1 tsp. Worcestershire
2 tbsp. grated Parmesan cheese
2 tbsp. toasted, slivered almonds

Thaw fillets and slice if necessary. Sprinkle both sides with salt and pepper. Cook asparagus as directed on package. Drain. Place 3 to 4 asparagus spears on each piece of fish. Roll fish ground asparagus and place in well greased dish (12 x 1 x 2 inch). Combine celery soup, lemon juice and Worcestershire sauce. Pour over fish rolls. Sprinkle with cheese and almonds. Bake in a moderate oven (350 degrees), for 25 to 30 minutes or until fish flakes easily when tested with fork.