Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Peel and dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Zest and quarter lemon. Halve, peel, and mince shallot. Core, deseed, and finely dice bell pepper. Grate Parmesan over a small bowl. Finely chop parsley.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain. Return potatoes to pot; keep covered until ready to mash in Step 5.

While potatoes cook, toss asparagus on one side of a lightly oiled baking sheet with a drizzle of oil, a pinch of lemon zest, salt, and pepper.

Place crab cakes* on empty side of sheet. Top each cake with ½ TBSP plain butter.

Roast on middle rack, flipping crab cakes halfway through, until asparagus is tender and crab cakes are browned and cooked through, 12-15 minutes. TIP: If asparagus is done before crab cakes, remove from sheet and continue roasting crab cakes.

While asparagus and crab cakes roast, pat steak* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.

Turn off heat; transfern steak to a cutting board. Tent with foil and let rest at least 5 minutes. Wipe out pan.

Heat a drizzle of oil in pan used for steak over medium-high heat. Add shallot, bell pepper, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until browned and softened, 2-4 minutes.

Stir in cream sauce base, stock concentrate, and ½ cup water (1 cup for 4). Cook, stirring occasionally, until sauce has thickened, 4-5 minutes more.

Turn off heat; stir in half the Parmesan, 1 TBSP plain butter (2 TBSP for 4), a squeeze of lemon juice, and a pinch of lemon zest.

While sauce cooks, return pot with potatoes to low heat. Add sour cream, garlic herb butter, and remaining Parmesan. Mash with a potato masher or fork, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy.

Season with salt and pepper.

Thinly slice steak against the grain.

Divide mashed potatoes, steak, and asparagus between plates. Top potatoes with crab cakes and drizzle with sauce. Garnish with parsley and serve with remaining lemon wedges on the side.