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