Start with the dressing. Heat olive oil in a small saucepan over medium-high heat. Add Vidalia onion and sweat till translucent. Add garlic when onions are about half done. Add tomatoes, sugar and water, stirring occasionally. Cook until tomatoes are totally cooked. If you need to add more water, do. It should be like runny applesauce.

Add chipotle sauce and Worcestershire, cook for 2 minutes more. Add to food processor and liquefy, drizzling in a ¼ cup of olive oil to emulsify vinaigrette. Check seasoning.

Cut or break asparagus and add to a Ziploc bag. Add vinegar, olive oil, paprika, fresh cracked pepper and salt to bag, seal and gently work all the ingredients into the asparagus. Allow to marinate for at least an hour.

Pre-heat your grill on high. Steak should be at room temperature. Season very liberally with salt and cracked pepper. A light drizzle of olive oil to coat entire steak before going on the grill will help sear in flavors on the grill.

Grill to desired temperature using digital meat thermometer for accuracy. A little undercooked is OK and safer. You cannot UNcook a steak. You then want to let your meat rest for at least 5 minutes. This is very important! It can be hours if you want. I warm my steaks up in the oven (preheated to 300 degrees) when I am ready to serve.

To determine degree of doneness, rare should have an internal temperature of 125-130 degrees; medium rare 140-145; medium 150-160; medium well 165-170; and well done 170-190.

With grill on high, grill asparagus till slightly charred. A little undercooked is way better than over-cooked. The flavor is much better. Put on serving plate and add optional crumbled blue cheese if you choose.

Recipe courtesy of Waseda Farms