Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into 1/2-inch-thick wedges, like steak fries. Trim woody bottom ends from asparagus. Finely chop parsley. Toss panko in a small bowl with 1 TBSP truffle oil and half the parsley. Season with salt and pepper.

Toss potatoes on a lightly oiled baking sheet with half the Italian seasoning. Season with salt and pepper. Roast in oven until browned and crispy, 25-30 minutes.

Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel. Season all over with salt, pepper, and remaining Italian seasoning. Add to pan and sear until browned and crusty, 2-3 minutes per side. Remove from pan and set aside. Wipe out pan with a paper towel.

Heat another drizzle of oil in same pan over medium-high heat. Add tomatoes and asparagus. Cook until tomatoes are starting to burst and asparagus is lightly charred, about 5 minutes. Season with salt and pepper. Remove from pan and set aside. TIP: Cover veggies with aluminum foil to keep warm

Add demi-glace and 1/2 cup water to same pan. Bring to a boil. Let bubble until thickened and reduced by about half, 2-3 minutes. Place steak on a baking sheet. Add a layer of panko mixture to top of steak. Roast in oven until panko is toasted and steak is cooked to desired doneness, 3-5 minutes.

Cut steak into two pieces. Toss potatoes with remaining 1 TBSP truffle oil. Season with salt and pepper. Divide potatoes, steak, and veggies between plates. Drizzle with sauce and garnish with remaining parsley