• 1 leek, cleaned and thinly sliced (pale green and white parts only)
• 1 medium red bell pepper, chopped
• 1 can CAMPBELL’S® Condensed Cream of Asparagus Soup
• 1 cup (250 mL) milk
• 6 sole filets (~125 g each, fresh or frozen)
• 6 oz (170 g) asparagus, sliced into 1 ½ inch pieces, bottoms removed
• 1/4 cup (60 mL) lemon juice
• 1/4 tsp (1 mL) black pepper

1. 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.
2. Add sole filets and asparagus and simmer covered for 8-10 minutes or until sole is cooked through.
3. 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.

PREP TIME: 10 MIN
COOK TIME: 15 MIN
SERVES: 6