Asparagus-Stuffed Flounder

1 *ingredients*
1/2 cup onion, chopped
3 teaspoon butter or margarine, divided
6 flounder or sole fillets (4 to 6 oz; each)
18 asparagus spears
2 teaspoon flour
1 cup milk, skim or low-fat
1/2 cup sharp cheddar cheese, shredded
1 salt to taste, if desired
1/8 teaspoon freshly ground black pepper
1 cayenne
1 nutmeg
Steam the asparagus until tender-crisp, about 5 minutes. Saute the
onion until tender in 1 teaspoon of the butter in a non-stick
skillet. Sprinkle the onion evenly over the fillets. Lay 3
asparagus spears crosswise on each fillet and roll the fillet around
them. Secure with skewers or toothpicks and arrange them in a single
layer in a greased shallow baking dish. Melt the remaining 2
teaspoons of butter in a small saucepan. Stir in the flour and cook
the roux, stirring, for a minute. Gradually add the milk and continue
cooking the sauce, stirring, until it begins to thicken. Stir in the
cheese, salt, black pepper, and a dash or two of cayenne. Pour the
sauce over the fish rolls and sprinkle them with a little nutmeg.
Bake the fish rolls in a preheated 350 F oven for about 20 minutes.
Makes 6 servings.