DIRECTIONS
Preheat a grill to medium-high.
In a small saucepan, bring the vinegar and honey to a boil, whisking occasionally, and cook until reduced by half, about 3 minutes.
Remove from heat, whisk in the butter and season with salt and pepper; cover to keep warm.
Toss the asparagus with
1 1/2 TBSP. of olive oil and season with salt and pepper.
Grill, covered and turning once, until tender and grill marks appear, about 9 minutes.
Meanwhile, rub the remaining 1 1/2 TBSP. of olive oil on the tuna and season with salt and pepper.
Place the tuna on the grill, cover and cook, turning once, for 6 minutes for medium rare.
Transfer the asparagus and tuna to a platter and drizzle with the balsamic butter.
Serves 4.