• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Zest and quarter lemon. Halve, peel, and mince half the shallot (whole shallot for 4 servings). Strip thyme leaves from stems until you have 1 tsp (2 tsp for 4), leaving remaining sprigs whole.

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. • Return drained potatoes to pot and mash with half the crème fraîche (you’ll use the rest later) and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. • Keep covered off heat until ready to serve.

• While potatoes cook, trim and discard bottom 1 inch from asparagus; toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on top rack until lightly browned and tender, 10-12 minutes. • Carefully toss with a squeeze of lemon juice and a pinch of lemon zest to taste.

• While asparagus roasts, pat steak* dry with paper towels; season with salt and pepper. • Rinse shrimp* under cold water and pat dry with paper towels. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer steak to a cutting board. Wipe out pan. • Heat a large drizzle of olive oil in same pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. • Turn off heat; transfer shrimp to a medium bowl and cover to keep warm. Wipe out pan.

• Heat same pan over medium-high heat. Add 1 TBSP butter and minced shallot; cook until butter has melted and shallot is softened, 1-2 minutes. • Stir in demi-glace, whole thyme sprigs, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until sauce is slightly reduced, 2-3 minutes. Remove pan from heat; remove and discard thyme sprigs. • Stir in remaining crème fraîche until smooth. Add lemon juice to taste and season with salt and pepper.

• Thinly slice steak against the grain. • Divide steak, shrimp, potatoes, and asparagus between plates. Sprinkle potatoes with crispy onions. Spoon lemon-thyme sauce over steak and shrimp. Sprinkle with thyme leaves and serve with any remaining lemon wedges on the side. ***Steak is fully cooked when internal temperature reaches 145º.*** ***Shrimp are fully cooked when internal temperature reaches 145º.***