1 pound asparagus (1/2 in. thick)
1 1/2 pounds boned sole fillets (about 1/4 in. thick and 2 to 3 in. wide, cut wide pieces in half lengthwise)
salt and pepper to taste
2 Tbsp. butter or margarine
2 Tbsp. minced shallots
3/4 cup dry white wine
Rinse asparagus; snap off and discard tough ends. In a 10- to 12-inch frying pan over high heat, bring 1/2 inch water to a boil. Add asparagus and simmer, stirring occasionally, until barely tender when pierced, about 2 minutes; drain.
Meanwhile, rinse sole and lay pieces flat. Season with salt and pepper. Align an equal portion of asparagus, tips in same direction, at one end and across the narrow width of each fillet; roll fillet to enclose asparagus. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.
Bake in a 425*F regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.
Make wine sauce: In a 10- to 12-inch frying pan over medium-high heat, frequently stir butter or margarine and minced shallots until golden, about 3 minutes. Add 3/4 cup dry white wine. Boil on high heat, stirring occasionally, until reduced to 1/4 cup, 5 to 7 minutes. Use hot or warm.