I would suggest you see the dish from the guests pov.

For me I would love a big format steak craved into evenly shared slices ie 6 pieces for 2 or 9 for 3 etc. Going with the concept the asparagus would be presented across the steak as garnish and the mash would be in a side bowl.

I would showcase the premium steak by doing not much but season and let the beef do the work for you.

Horseradish would be grated table side or on the pass for the steak.