Preheat oven to 400. Place asparagus in a 9"-x-13" baking dish and pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan, mozzarella and red pepper flakes (if using).
Bake until cheese is golden and melty and asparagus is tender, about 25 to 30 minutes, remove from oven and let rest.
Lower oven to 250
Pat outer steak with napkin to remove excess out juices. Season with salt, pepper, fennel seed, and ground orange peel. Rub in. Flip over and repeat.
On a cast iron skillet over medium high heat, coat with olive oil. Place 2 steaks in and dont move. Let sear 6-8min, flip and repeat. Remove and place in oven for 10min. (Repeat with second set of steaks)
In a separate skillet, under medium high heat, with butter as heat builds up. Toss in onion, cilantro, and carrots and saut.
In a 3qt sauce pan, fill with 1cp water and heat in medium heat with zucchini noodles. Add salt. Drain when aldente.
Slice up steaks, and place slices. Top with horseradish sauce and chives. Place a portion of Zoodle and top with sauted veggies. Add cheesy asparagus.
Serve and enjoy!
