Ahi Tuna and Asparagus with Prosciutto

Sunday June 10
As you read below, the one thing missing from Saturday's theatrical antipasto was the roasted asparagus, sadly left behind. But that only made us more eager to get back to it, so on Sunday we reunited it with its Italian friend, rolling each spear up in a paper-thin slice of prosciutto, and fanning them out on plates.
The protein was no slouch, either. We sautéed some Ahi tuna steaks, and when they were rare, set them aside and tossed fresh-picked, chiffonaded sorrel leaves into the pan with a droozle of olive oil, a squeeze of lime, a shot of wine, and a forkful of capers. The sorrel sauce went on the fish, the fish went on the plates with the asparagus rollups, and everything went with everything else most wonderfully.