Baked sole with asparagus (and a lot more)

This one has a short story behind it. Calvin and I, shopping this morning without a full shopping list, found ourselves listening in on a conversation between a customer and the man working the seafood counter at Whole Foods. You wouldn't think it could be all that exciting, but it turns out that the man working the seafood counter at Whole Foods used to be a chef. A chef who worked mostly with seafood. Apparently Whole Foods pays him more than whatever restaurant he left who knows how long ago. We like seafood, and there's no doubt it's good for you, so Calvin and I decided to take advantage of this opportunity and came home with something I'd never fixed before and had no idea how to prepare—sole filets—and a short description of how an ex-chef working the seafood counter at Whole Foods might prepare it. The words I heard were butter, chives, bacon, feta, flour, salt, pepper, and asparagus. A few internet searches later and this is what I came up with. My own concoction, even. Jon said it was good, so we'll be trying it again to make sure it wasn't a fluke. I had to guess on the cooking time, so I took an average from other recipes. I think it may have been too long, so I'll check into that next time.

Baked sole with asparagus

Ingredients:
  ● 4 sole filets
  ● 4 strips turkey bacon
  ● 1 cup feta cheese
  ● flour
  ● salt & pepper
  ● 1 bunch asparagus
  ● dry white wine
  ● 4 cups water

Directions:
1. Heat medium pan over medium-low heat. Add bacon and saute until golden brown, turning once. Remove from pan and set aside. Keep drippings in pan.
2. At the same time, in a medium sauce pan bring water to a boil. Reduce heat and add 12 asparagus spears. Simmer for 1-2 minutes to blanch, then remove stalks from water immediately and set aside.
4. Rinse sole filets and pat dry. Dust with flour, then sprinkle with salt and pepper. Turn over and repeat. Lay one strip of bacon on top of each filet, then sprinkle each with ~1/4 cup feta. Lay 3 asparagus spears at one end of the first filet, then roll filet around asparagus, bacon, and feta. Place seam side down in a small glass baking dish. Repeat for each remaining filet. Pour enough wine into baking dish to cover bottom. Spoon a little wine over each filet. Bake, covered with tinfoil, at 400 for 15-20 minutes, or until fish is flakey and opaque.
5. When fish has 5-10 minutes left to bake, reheat bacon pan then add enough wine to just barely cover bottom and deglaze pan. When wine starts to simmer add remaining asparagus spears saute until fork tender. Do not over cook. Serve alongside fish. Brown rice and pomegranates are good on the side.