1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
Two 6-ounce halibut fillets
Extra-virgin olive oil, for cooking and drizzling
3 tablespoons unsalted butter
2 slices prosciutto, cut into strips
1/2 cup white wine
Juice of 1 lemon
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
1 bunch (about 6 ounces) asparagus, trimmed
3 cups arugula
2 ounces Parmesan
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