In a bowl, combine the softened butter, horseradish, chopped parsley, and salt. Mix until well combined. Shape into a log, wrap in plastic wrap, and refrigerate until firm.

Prepare the Garlic Whipped Potatoes

Peel and chop the potatoes. Boil them in salted water until tender. Drain and return to pot. Add butter, minced garlic, and milk/cream. Mash until smooth and creamy. Adjust seasoning with salt.

Prepare the Asparagus

Preheat the oven to 425°F (220°C). Trim the asparagus and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender.

Cooking

Grill the Ribeye

Preheat the grill to high heat. Season the ribeye steaks with salt and pepper. Grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest before slicing.

Cook the Shrimp

Set up a breading station with flour, beaten egg, and panko breadcrumbs. Dredge shrimp in flour, dip in egg, then coat in panko. Heat oil in a skillet over medium heat and fry the shrimp until golden brown, about 2-3 minutes per side.