24 peeled asparagus, cooked for 5 min.
6 sole fillets
1 tbsp. Dijon mustard
1 tbsp. minced fresh parsley
White pepper
1 tbsp. minced shallot
1 clove garlic, minced
1/4 c. unsalted butter
1 tbsp. tomato paste
1 c. marsala wine
2 lg. egg yolks
1/2 c. heavy cream
1/4 c. gruyere cheese, grated

Spread sole with mustard, sprinkle parsley and white pepper. Top with 4 spears of asparagus, roll and secure with a toothpick (use dark side of fish). Place seam side down in a buttered baking dish.

Cook shallot and garlic in butter until soft. Add paste and marsala, reduce over high heat for 5 minutes. Pour over sole. Top with buttered wax paper on top of fish (to keep moist). Bake 350, 10 minutes. Keep fish warm and pour cooking liquid into pan.

Whisk egg yolks and cream together. Add to cooking liquid and cook to a bare simmer.

Lightly cover fish with sauce and sprinkle with cheese. Broil for a second until cheese melts and is just lightly brown.