Sole with Lemon Asparagus Sauce
- In a large nonstick skillet with a lid,sauté leeks and red peppers over medium heat for 3-4 minutes or until soft. Add soup and milk,stir to combine. Bring to a simmer.
- Add sole filets and asparagus and simmer covered for 8-10 minutes or until sole is cooked through.
- Transfer cooked sole to a serving platter or plates,then add lemon juice and black pepper to remaining sauce. Stir to combine and spoon sauce over fish.
Recipe Made With
CAMPBELL’S® Condensed Cream of Asparagus Soup
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