• 4 Sole Fillets
  
• 24 asparagus spears
  
  
• Bearnaise Sauce:
  
• 3 Tbsp white wine vinegar
  
• 1 tsp shallots, finely chopped
  
• 1 tsp fresh tarragon, finely chopped or 1/2 tsp dried
  
• 1/4 tsp white pepper
  
• 1/4 tsp fresh parsley, finely chopped
  
• 4 beaten egg yolks
  
• 1 Tbsp water
  
• 1/2 cup Butter, cut into thirds and softened

Directions

Preheat oven to 350°F.

Steam 1 bunch of asparagus for 2-4 minutes or until slightly tender.

Wrap a sole fillet around 6 asparagus spears, place wrapped asparagus in a greased baking dish and bake for 20 minutes

For Bearnaise Sauce:

Combine vinegar, shallots, tarragon, parsley and 1/4 tsp white pepper in a small saucepan.

Bring to a boil, uncovered, about 2 minutes or until reduced by half.

In top of a double broiler, combine vinegar mixture, egg yolks, and 1 Tbsp water.

Add a piece of butter. Place over boiling water and cook, stirring rapidly with a whisk until butter melts and sauce begins to thicken.

Add remaining butter, a piece at a time, stirring constantly until melted. Once all the butter is melted, continue to cook and stir 1-2 minutes more or until sauce is thickened.

Remove immediately from heat.

If sauce is too thick or curdles, whisk in 1-2 Tbsp hot water.

Spoon over fish and serve.