It's springtime and the stores are full of great deals on fresh asparagus. Asparagus is not only delicious but good for your body. It's a wonderful high alkaline nutrient dense vegetable that's low carb- keto friendly and of course gluten-free making it a great food for almost everyone.

When I was growing up my Grandma Bohman grew a patch of asparagus just outside her garden gate. It's a tall wispy plant with little green berries on it when it goes to seed. I use to love running my hands through it as I walked by.

I love fish and tilapia is a beautiful mild white fish that pairs well with some many flavors. I love finding new tilapia recipes. For this recipe, I put together some colorful and flavory veggies that are easy to find this time of year at the market. I topped it with a lemon garlic sour cream sauce.

Stuffed Tilapia Recipe

serves 2 - can easily double

2 Tilapia fillets
1 Lemon
Marinated artichoke hearts
1 Red, yellow or orange sweet pepper
2 Cloves of fresh garlic
Red pepper flakes
Pink Himalayan salt or sea salt
Bamboo Skewers
1/2 cup of pure sour cream
Pinch of dried garlic granules or garlic powder

Pre-heat your oven to 375 degrees. Gather your ingredients then slice your sweet peppers in thin slices. Snap off the ends of your asparagus and peel your cloves of garlic. For my tilapia, I get this fresh frozen tilapia fillets that are individually wrapped.

Layer a few pieces of asparagus, a few sticks of sweet peppers, a piece of artichoke heart and one clove of fresh garlic. Top with red pepper flakes and pink salt.

Roll the two ends of the fish together overlapping slightly and hold together with your bamboo skewers. If they are too long just snip off the end.

Drizzle a little avocado oil in the bottom of your pan then lay tilapia fillets in pan and drizzle a nice amount of avocado oil over the top. Top each piece of tilapia with a lemon slice. Bake in a 375 degrees oven for about 20 minutes until fully cooked.

In a small bowl add 1/2 cup of sour cream, a pinch of dried garlic granules, 1/2 teaspoon of pink salt and 2 pinches of red pepper flakes to taste. Squeeze the juice of half a lemon on top and stir until completely mixed.