Trim about 1" off the ends of the asparagus spears to rid them of their tough, fibrous part.
Bring the water to a boil in a medium-sized non-stick pan. Add a generous pinch of salt and then plunge the asparagus spears in the boiling water. Leave them in there for 20 to 30 seconds, just until they turn vibrant green and are slightly softened and then remove them promptly with kitchen tongs. Set them aside on a paper towel to dry and cool while you work on the fish fillets.
Pat the fillets of sole real dry and then season them to taste with salt and pepper; lay the seasoned fillets on a cutting board.
Place 5 asparagus spears across the widest part of each fillet and then roll each fillet onto itself, and around the asparagus. Season each fish roll-up with more salt and pepper.
Drain the water from the skillet and then place it back over medium heat; melt the ghee (or other healthy cooking fat of your choice). When the ghee is fully melted, delicately add the fish roll-ups, one at a time, making sure to leave plenty of room between each roll.
Cover and cook for 2 to 3 minutes, or until the flesh of the fish turns completely opaque.
Transfer to a plate and serve immediately with a light salad and / or fresh greens.
Sprinkle with freshly squeezed lime or lemon juice and a dribble of balsamic vinegar, if desired.