Preheat oven to 425 degrees F (degrees C).
Peel, cut, and core the Pear (1). Cut into thin slices.
Trim the Asparagus (0.5 pound)
Add the pears and asparagus to a baking tray lined with parchment paper. Drizzle with Olive Oil (1 tablespoon). 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) with Sea Salt and Pepper (to taste).
Into a pan over medium heat, add Olive Oil (2 tablespoon). Once warm, add the steaks. Sear for 9 minutes.
Flip steaks. Add Irish Butter (3 tablespoon) and 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 Mushroom (2) and diced Shallot (1). Cook over medium-high heat until mushrooms are browned.
Add Balsamic Vinegar (3 tablespoon) and Water (2 tablespoon). Cook for 5 minutes.
Slice steak in half diagonally, and drizzle with the pan sauce. Serve pears and asparagus on the side.