Easy Tilapia

Heat a large non-stick skillet over medium heat.

Drizzle fillets with olive oil and season with salt and pepper.

Place fillets in skillet and sprinkle with half of the lemon over.

Cook for 3 minutes per side, or until fish flakes easily with a fork.

Transfer fillets to a plate, and keep warm.

Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet.

Increase heat to medium high and boil for 2 minutes to burn off alcohol.

Reduce heat to low and return fillets to the pan along with the asparagus.

Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.

Again, increase heat to medium high and whisk in butter, and boil to desired consistency.

Spoon sauce over fish, and serve.