4 fresh or frozen sole, flounder, or other fish fillets, 1/4" thick
3/4 lb. fresh or 1 (8 oz.) pkg. frozen asparagus
2 med. tomatoes, peeled & cut up (1 c.)
1/2 c. sliced mushrooms
1/4 c. thinly sliced celery
1/4 c. chopped onion
1/4 c. dry white wine
1 clove garlic, minced
2 tsp. snipped fresh mint or 1/2 tsp. dried mint
1/2 tsp. dried basil, crushed

Thaw fish, if frozen. Cut fresh asparagus into 6 inch lengths, cook 8-10 minutes until almost tender. (Or cook frozen asparagus according to directions.) Drain well.

Place cooked asparagus across fish fillets; roll fish around asparagus, fasten securely with toothpicks. Place fish rolls seam down in 10 inch skillet. Add tomatoes, mushrooms, celery, onion, wine, garlic, mint and basil. Cover tightly and simmer over low heat 7-10 minutes or until fish flakes easily when tested with a fork. Remove to platter and keep warm. Discard picks. Boil the tomato mixture gently, uncovered about 3 minutes or until slightly thickened. Spoon over fish rolls. Garnish with fresh mint, if desired.