Cut potatoes into 1" dice.

Place potatoes on prepared baking sheet. Toss with 2 tsp. olive oil, garlic pepper, and 1/4 tsp. salt. Spread into a single layer, leaving space for garlic pouch.

Place two garlic cloves (reserve remaining for sauce) on a piece of foil and top with 1 tsp. olive oil. Form a foil pouch around garlic. Add to empty space on baking sheet.

Roast in hot oven, 15 minutes.

While potatoes and garlic roast, prepare ingredients.

Trim woody ends off asparagus.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Stem and mince parsley.

Mince remaining garlic.

Pat shrimp dry. In a mixing bowl, combine shrimp and flour until shrimp are coated.

Pat steaks dry, and season both sides with 1/4 tsp. salt, 1/4 tsp. pepper, and herbs de Provence.

Carefully remove baking sheet from oven. Remove garlic pouch and let cool, at least 5 minutes. Push potatoes to one side. Baking sheet will be hot! Use a utensil.

Place asparagus on empty half and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and top with cheese.

Roast in hot oven until asparagus are tender and potatoes are golden brown, 10-15 minutes.

Carefully remove from oven. Toss roasted potatoes with 1/3 the parsley (reserve remaining for sauce).

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side.

Remove steaks to a plate and tent with foil. Rest, 3 minutes.

While steaks rest, place another large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Stir half the softened butter (reserve remaining for compound butter) and minced garlic into hot pan with shrimp. Stir until fragrant, 30-60 seconds.

Add wine, half the remaining parsley (reserve remaining for compound butter), a pinch of salt and pepper, and 2 tsp. lemon juice. Bring to a simmer.

Once simmering, cook until slightly thickened, 30-60 seconds.

Remove from burner.

In another mixing bowl, combine remaining softened butter, remaining parsley, a pinch of salt, and cooled roasted garlic. Mash until well-combined.

Plate dish as pictured on front of card, topping steak with compound butter and shrimp and squeezing lemon wedges over asparagus and shrimp to taste. Bon appétit!