Tilapia with cilantro cream sauce

This is one of my favorite easy recipes to make. Although I previously posted this when I first started my blog, I thought an updated, better quality presentation was necessary. Since JJ is unable to have cream (dairy allergy) I added some cilantro, salt and pepper to his filet before placing in the oven. I cooked the filets at 375 degrees for 20 minutes.

Cilantro cream sauce
1 tablespoon olive oil
1 clove garlic, finely minced
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 cup heavy cream
1 tablespoon lime juice
Salt and freshly ground black pepper, to taste
 Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time.
Asparagus, cut up in smaller pieces
salt and pepper
1 garlic clove, chopped
Parmesan cheese, a pinch or two
olive oil 
On medium heat, add olive oil and garlic in a skillet and cook for 1 minute. Then add the asparagus and let cook for about 2 minutes, add salt and pepper to taste and stir occasionally. Sprinkle in the Parmesan cheese. 
When the rice is done cooking, add the rice to the asparagus and mix in the flavors.
Serve the cream sauce over the fish, rice and asparagus.