Seafood - Sole Caledonia

1 lb sole fillets
1/2 c dry white wine
1 cup cut asparagus, cooked, drained
1/2 cup halved cherry tomatoes
1/2 cup sliced mushrooms
2 T butter
2 T flour
1/2 t salt, dash white pepper
1 1/4 cups milk
1 slightly beaten egg yolk
1/4 cup dry white wine
1 cup soft breadcrumbs (1 1/2 pieces bread)
1/4 cup parmesan cheese, grated

In covered medium skillet, poach sole in wine 2-3 minutes until flaky. Drain, arrange in 10x5x1 3/4 " baking dish, season with s. Top with asparagus through mushrooms. In small pan, melt butter, stir in flour, s & p. Stir in milk, cook and stir till thickens and bubbly. Stir small amount of hot mixture into yolk, return all to pan, cook and stir to boiling. Remove from heat, stir in wine. Pour evenly over fish and vegetables. Combine crumbs and cheese, sprinkle evenly over fish. Bake uncovered at 350 degrees for 30 minutes. Serves 4.