4 fish fillets (1 lb.), if frozen, thaw
1 (10 oz.) pkg. frozen asparagus spears, cooked & drained
1 can cream of celery soup
2 tbsp. milk
1 tsp. lemon juice
Slivered toasted almonds

Wrap each fillet around several spears of asparagus. Fasten with toothpicks. Arrange in a shallow baking dish (10 x 6 x 2 inches). Combine soup, milk and lemon juice; pour over the fish. Bake at 400 degrees for 20 minutes, or until done. Garnish with almonds. Makes 4 servings.