Florentine Style Porterhouse & Asparagus (atkins)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (1 1/2 lb) porterhouse steaks, 1 1/2 inches thick
• 3 teaspoons olive oil, divided
• 1 garlic clove, cut in half
• 3 rosemary sprigs
• 3 fresh thyme sprigs
• 1 1/2 teaspoons coarse sea salt or 1 1/2 teaspoons kosher salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1 1/2 lbs slender asparagus, tough ends snapped off
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Recipe

• 1 porterhouse:.
• 2 1. rub steak with 1 teaspoon of the oil, then rub steak all over with cut sides of garlic; discard garlic. rub steak again with 1 rosemary sprig and 1 thyme sprig; discard herbs. season steak on both sides with salt and pepper; set aside.
• 3 2. prepare a high-heat grill or set a grill pan or large cast-iron skillet over high heat. when very hot, add steak and grill or sear until done to taste, 4 to 5 minutes per side for medium-rare.
• 4 3. transfer steak to a cutting board and let stand 5 minutes. with a sharp knife, cut around bone so that you have 2 pieces of meat. trim off any fat. thinly slice steak and transfer to a platter. surround with the remaining 2 rosemary sprigs and 2 thyme sprigs. drizzle steak with remaining 2 teaspoons olive oil and serve.
• 5 asparagus:.
• 6 1. heat oven to 400°f line a jelly roll pan with aluminum foil. rinse asparagus, and snap off tough ends. lightly pat dry.
• 7 2. spread asparagus out in pan. drizzle with olive oil and sprinkle with salt and pepper. mix with your hands to distribute seasoning. pat into a single layer.
• 8 3. bake until asparagus are tender and lightly crisped; about 15 minutes. shake pan once or twice during baking time.