Preheat grill to high heat.
Bring your steak to room temperature for more even cooking by letting it rest out of the fridge for ten minutes.
Season generously with salt and pepper.
Cook steak on the grill for about 4 minutes a side until medium rare and lightly charred. Allow steak to rest for 10 minutes before serving.
Season asparagus with olive oil, salt and pepper. Grill for 2-3 minutes or until desired tenderness.
While steak is resting melt two tablespoons of butter in a skillet over medium high heat. Cut shrimp into 1-inch pieces and cook in butter until just cooked and pink, about 4 minutes. Transfer to a paper towel lined bowl and set aside.
Add the garlic to the pan and sauté until fragrant about 1-2 minutes.
Deglaze the pan with white wine and reduce by half. Reduce the heat to low and add cream. Bring to a simmer and add the gorgonzola while stirring the sauce. Allow the sauce to thicken slightly then add in your shrimp and season sauce with salt and pepper to taste.
To serve place asparagus on the bottom of plate, top with steak. Spoon a generous amount of blue cheese shrimp over the steak.