Baked Flounder

1 pound flounder fillets(2 fillets)
2 tablespoons butter
2 ounces white wine
4 slices tomato
4 slices lemon
2 tablespoons lemon juice
salt and pepper -- to taste
1 tbl chopped parsley

Preheat oven to 350.

Melt butter in pan or pyrex dish large enough to hold fillets. Toss fillets in butter and lightly salt and pepper.

Shingle tomato and lemon slices over fillets and pour wine/lemon juice over all. Again, lightly salt and pepper tomato and lemon slices.

Bake in oven for 8-10 minutes. Remove from oven and sprinkle with parsley and serve.

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Best Asparagus Ever

Serves 4
4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste

1.In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.

2.Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.

3.Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.