Snap off tough ends of asparagus and remove scales, if desired. Cut the spears in half and place in a steamer basket over boiling water. Cover and steam just until crisp-tender. Blanch with cold water and drain on paper towels.
Rub the steaks with salt and pepper. Heat the oil in a large skillet over medium heat. Add the steaks and cook 3-5 minutes on each side, or to desired degree of doneness. Remove steaks, and keep warm; reserve drippings in pan. Preheat broiler. Stir wine and consomme into the drippings and increase heat to high. Cook, stirring often, until reduced to 1/2 cup. Add half-and-half and cook, stirring constantly until reduced to desired consistency.
Place steaks on broiler pan and top with steamed asparagus. Crumble blue cheese over the steaks and broil just until the cheese melts. Serve immediately with sauce. 4 servings.
When we made this recipe initially, asparagus was not readily available, so we substituted steamed broccoli. Our other substitutions were whipping cream for the half-and-half and beef broth for the consomme. We finally decided that we preferred the vegetables served on the side rather than on top of the steak. If you have had problems finding Clemson's blue cheese, it can be ordered directly by calling 864-656-3242. The cheese is shipped overnight and the cost for a wheel, 28 oz., (including shipping) is $16.50. Smaller amounts can be ordered as well.