Sole and Asparagus Bundles with Lemon Tarragon Cream Sauce

Ingredients

• 6 large fresh sole filets
• 24 fresh asparagus spears
• 1/2 cup water mixed with 1/2 cup good white wine
• 1 tbsp melted butter 
• 1 clove garlic
• 1/2 tsp salt
• 1/3 tsp pepper
• New carrots peeled and kept whole (about 16)
• 1 container  Philadelphia Cooking Creme
• juice of 1/4 lemon
• 1 tsp dried tarragon
• milk to thin the sauce if needed

Directions

1. Salt and pepper the filets and then wrap 4 asparagus spears into each.
2. Mix the wine, water, butter and garlic in a shallow baking pan and add the fish seam side down.
3. Add the carrots.
4. Cover tightly with tinfoil and braise in a 450 oven for 20 minutes.
5. Meanwhile, make the sauce.
6. Combine cooking creme, lemon juice, and tarragon and whisk until smooth over medium heat. Thin out with a little milk if needed. Serve over the fish and veggies.