Blackened Tilapia with Spring Asparagus & Lemon‑Mustard Vinaigrette

I love tilapia because it’s a firm, very mild‑flavored fish, never oily, never fishy, just clean and delicate. It cooks beautifully, whether you use an air fryer or, my preference, a little butter and olive oil in a skillet. Nothing really goes wrong with this delightful fish. It’s endlessly versatile and pairs well with so many sides, from a bright pineapple salsa for a summery vibe to crisp spring asparagus that brings that fresh sense of new things to come.