Yield: 2 Servings

Soundtrack: "List of Demands" by Saul Williams from Saul Williams

· In a small skillet, combine the olive oil and the garlic. Raise the heat to low, and gently simmer until the garlic starts to turn golden, 5 to 7 minutes. Set aside to completely cool.

· Bring 3 quarts of water to a boil in a large pot over high heat and add 1 tablespoon of salt. Add the asparagus and cook, uncovered, for 1 minute, until bright green.

· While the asparagus is boiling, prepare a large bowl of ice water to shock it.

· Remove the asparagus from the heat, drain, and plunge into the ice water to stop the cooking. Drain and set aside.

· In a large bowl, combine the garlic oil, asparagus, fish filets, spinach, parsley, and 1/2 teaspoon salt. With clean hands, mix well for about 1 minute.

· Using wide aluminum foil, make a large packet by placing 2 sheets (a little larger than the size of a whole paper towel sheet) on top of each other, folding the bottom up and the 2 sides in a few times, and leaving the top open.

· With a serving spoon, transfer the contents of the bowl to the packet. Fold the top over a few times. Make sure that all the sides are folded tightly so everything can steam well.

· Refrigerate until ready to cook.

· When you get home, remove the packet from the refrigerator for about 30 minutes to bring to room temperature. In the meantime, get settled in and pour yourself a glass of white wine. Preheat the oven to 425°F. Place the packet on a baking sheet, transfer to a rack in the middle of the oven, and cook for about 18 minutes, until the fish is tender. Be careful not to overcook.

· Remove from the oven. Transfer the packet to a platter, cut open with a knife, take a whiff, season with salt and pepper to taste, serve with rice, and give thanks.

· Crunk Version: Add 1/2 cup white wine to the packet before cooking.

1/4 cup extra-virgin olive oil

4 large garlic cloves, minced

Coarse sea salt

1/2 bunch thick asparagus (about 8 spears), trimmed and cut into 1-inch diagonals

3/4 to 1 pound tilapia filets, rinsed, patted dry, cut in half lengthwise, and cut

1 packed cup minced spinach

1/4 packed cup minced flat-leaf parsley

Freshly ground white pepper