Help JD cook, Part II. Now with food!

[pescifish]

I think the GF grill would be great for those filets. In fact, Omaha Steaks has a cookbook you can download here in .pdf that says:

Originally Posted by Omaha Steaks

Indoor Grills
There are many types of indoor grills, however excellent results have been achieved in the Omaha Steaks test kitchen with contact grills in particular.

Contact Grill Cooking Chart:
Filet Mignon, Bacon-Wrapped......5oz...... 1.75" thick.... 5 min (to medium rare so make it more like 2-3 minutes for rare)

As for asparagus, I love the stuff so much I tend to do almost nothing to them. First bend each spear gently to let it decide for itself where the tough end starts -- they tend to naturally snap at that spot. I rinse them to wash. I very lightly steam them in a open heavy plastic [ziploc, for example] bag in the microwave with no additional water than that left from the rinse. 1-2 minutes tops in the microwave, depending on how many spears (I'd start with just 1 min and check.)

I then shock them to stop cooking (place bag in a bowl of water and ice that you had ready). I eat them as is, cold or room temperature. But sometimes I'll make up a balsamic vinagrette with crushed garlic. I'll drizzle it over the spears with finely chopped onions and sweet santa tomatoes cut in half.

[edited to say that I crossposted with vm and I personally concur about the unseasoned preference for both of these. Maybe salt or pepper. But you now know my personal method of steaming asparagus, fwiw.]