Preheat oven to 425 degrees F (degrees C).
Peel, cut, and core the
. Cut into thin slices.
Asparagus (1 2/3 cups)
Add the pears and asparagus to a baking tray lined with parchment paper. Drizzle with
Olive Oil (1 Tbsp)
. Season with
Salt and Pepper (to taste)
, then toss to coat.
Arrange the asparagus on top of the pears. Top with some
Grated Parmesan Cheese (to taste)
Bake for 10 minutes.
While they're baking, season each
New York Strip Steak (2)
Sea Salt and Pepper (to taste)
Into a pan over medium heat, add
Olive Oil (2 Tbsp)
. Once warm, add the steaks. Sear for 9 minutes.
Flip steaks. Add
Irish Butter (3 Tbsp)
Fresh Rosemary (1 sprig)
. Cook for 7-8 minutes. Halfway through, remove the rosemary and spoon the butter over the steaks.
Remove steaks from the pan and cover with foil. Let rest for 15 minutes.
Into the pan with the butter, add sliced
Baby Bella Mushrooms (2)
. Cook over medium-high heat until mushrooms are browned.
Balsamic Vinegar (3 Tbsp)
Water (2 Tbsp)
. Cook for 5 minutes.
Slice steak in half diagonally, and drizzle with the pan sauce. Serve pears and asparagus on the side.