SOLE WITH OYSTER MUSHROOMS AND ASPARAGUS TIPS

SOLE WITH OYSTER MUSHROOMS AND ASPARAGUS TIPS image

Yield 4 servings

Number Of Ingredients 7

24 thin asparagus spears
8 tablespoons (1 stick) unsalted butter
12 ounces fresh oyster mushrooms, sliced
3/4 cup chopped seeded peeled tomatoes (about 2 large)
1 1/2 tablespoons fresh lemon juice
8 Dover sole fillets (about 1 pound total), each fillet folded in half
2 tablespoons chopped fresh Italian parsley

Steps:

Cut 2-inch-long tips from asparagus spears (reserve remaining asparagus pieces for another use). Cook asparagus tips in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Place asparagus tips in bowl filled with ice water to cool. Drain. Set aside. Melt 3 tablespoons butter in large nonstick skillet over medium heat. Add mushrooms, cover and cook until tender, stirring occasionally, about 10 minutes. Add asparagus tips, 3 tablespoons butter and tomatoes; stir until butter melts and vegetables are heated through, about 1 minute. Stir in lemon juice. Season to taste with salt and pepper. Melt remaining 2 tablespoons butter in another large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper. Add folded fish fillets to skillet and cook until just opaque in center, about 2 minutes per side. Place 2 fish fillets in center of each of 4 plates. Top with mushroom mixture, dividing equally. Sprinkle with parsley.