Ingredients:
4 Sole Fillets
1 bunch asparagus
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 Chervil, finely chopped or dash dried
4 beaten egg yolks
1 Tbsp water
1/2 cup Butter, cut into thirds and softened

Directions:
1. Preheat oven to 350°F.
2. Steam 1 bunch of asparagus for 7-8 minutes or until slightly tender.
3. Wrap a sole fillet around 6 asparagus spears, place wrapped asparagus in a greased baking dish and bake for 20 minutes.
For Bearnaise Sauce:
1. Combine vinegar, shallots, tarragon, chervil and 1/4 tsp white pepper in a small saucepan.
2. Bring to a boil, uncovered, about 2 minutes or until reduced by half.
3. In top of a double broiler, combine vinegar mixture, egg yolks, and 1 Tbsp water.
4. Add a piece of butter. Place over boiling water and cook, stirring rapidly with a whisk until butter melts and sauce begins to thicken.
5. 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.
6. If sauce is too thick or curdles, whisk in 1-2 Tbsp hot water.
7. Spoon over fish and serve.

Notes:
Recipe by George Simons - Friend of Gorton's