Fish Rolls with Green Asparagus and Tomato Ragout

Peel bottom third of the asparagus, cut off the woody ends of asparagus spears and cook in boiling salted water for about 4 minutes. Rinse in cold water and drain. Cut into 6 cm (approximately 2 1/4-inch) pieces.

Peel the garlic and finely chop garlic and capers. Rinse scallions, trim and finely chop. Drain the mozzarella and cut into small cubes. Mix everything well and season with salt and pepper.

Rinse fish fillets in cold water and pat dry. Distribute the mozzarella mixture over fish and top each with a few pieces of asparagus. Roll fish fillets, secure with toothpicks and season with salt and pepper.

Rinse the tomatoes, cut into quarters, remove seeds and cut into small cubes. Sauté tomatoes in oil in a pan. Add olives, mix well and season with salt and pepper. Place the rolls in the pan, cover and simmer over medium heat for about 7 minutes.