This was a very easy and delicious dinner with fresh flavors that reminded me of summer:
I bought tilapia filets and rinsed them and patted them dry. I very lightly breaded them with a bit of brown rice flour and freshly chopped parsley. They cooked in a nonstick pan with about 1/2 T of vegetable oil spread (instead of butter) for about 4 minutes before I flipped them and cooked for another 2 or 3 minutes.
I snapped the woody ends off the asparagus and placed in boiling water and cooked for about 6 minutes before quickly transferring them to a bowl of ice water to blanch.
Plate and squeeze some fresh lemon over the fish!