Ingredients
4 orange roughy fillets (6 ounces each)20 fresh asparagus spears, trimmed1/2 teaspoon salt1/4 teaspoon pepper2 green onions, choppedSAUCE:2/3 cup white wine or reduced-sodium chicken broth2 tablespoons lemon juice2 teaspoons cornstarch1 teaspoon minced fresh basil or 1/4 teaspoon dried basil1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/8 teaspoon pepper
Preparation
Wrap each fillet around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper.
Cover and bake at 350° for 15 minutes. Uncover; sprinkle with onions. Bake, uncovered, 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender.
Meanwhile, in a small saucepan, combine the sauce ingredients until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from bundles; serve with sauce.
