Grilled Ahi Tuna with Asparagus and Mango and Lime                           Salsa                                                                                                                                 4 mangos, peeled pitted and cut into 1/8-inch dice*
2 limes, peeled and sectioned**
2 jalapeño chiles, seeded and finely chopped***
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 bunch cilantro, chopped
1/2 cup chicken stock
2 limes, juiced
1 tablespoon honey
6 (6-oz.) ahi tuna steaks
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Combine mango, lime sections and jalapeño in a small saucepan with vinegar. Bring to a boil, reduce heat and simmer for 15 minutes. Add water if mixture appears too dry. Set aside to cool. Preheat grill. Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add asparagus and sauté for 2 minutes, or until tender-crisp. Add the cilantro, stock, lime juice and honey. Cook, stirring occasionally for 2 more minutes. Remove from heat. Oil grill before cooking. Season tuna on both sides with salt and pepper. Grill tuna until desired doneness is reached, about 3 minutes per side for medium-rare. Make a bed of asparagus on each serving plate. Top with tuna, then spoon mango salsa on top. Serve immediately. The green color of the asparagus will lessen the longer it sits in the acidic lime juice. Grill the tuna as soon as possible after making asparagus if you want to preserve the color. Or mix in lime juice just before serving, if desired.