Cut potatoes into large evenly-sized chunks. Peel first, if desired.

Halve garlic.

Bring a medium pot with potato chunks, 3 garlic halves (reserve remaining for butter), and 2 tsp. salt covered by water to a boil.

Once boiling, reduce to a simmer and cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot. Add garlic salt and sour cream and mash until smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

While potatoes cook, continue recipe.

Stem and mince tarragon.

Trim woody ends off asparagus.

Mince remaining garlic.

Pat steaks dry and season both sides with garlic pepper and 1/4 tsp. salt.

Combine softened butter, remaining minced garlic (to taste), and half the tarragon (to taste; remaining is yours to use as you please!) in a mixing bowl.

Form butter mixture into two equally-sized mounds. Refrigerate until plating.

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

Add steaks to hot pan. Cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Transfer steaks to a plate. Rest, 5 minutes.

Wipe pan clean and reserve.

While steaks rest, continue recipe.

Return pan used to cook steaks to medium heat and add 2 tsp. olive oil.

Add asparagus, 1/4 tsp. salt, and a pinch of pepper to hot pan. Roll occasionally until lightly charred and tender but still crisp, 7-9 minutes.

If asparagus are thinner than a pencil, check for doneness sooner.

Remove from burner.

Plate dish as pictured on front of card, topping steak with herb butter. Bon appétit!