You can grill the asparagus with the beef.
Make the Asparagus Artichoke Salad (Recipe calls for roasting in the oven. When I make this recipe I grill them with the steak). Place meat on a large plate or in a wide shallow bowl. Drizzle each side with 1 teaspoon fish sauce and rub it in, then repeat with black pepper. Preheat grill to medium. Place sliced shallots in a large bowl and cover with cold water; set aside. Grill the steak 3 to 5 minutes per side for medium, depending on thickness. Transfer to a plate and let rest for 10 minutes. Drain the shallots and pat dry. Add the remaining fish sauce, lime juice, garlic, and chilies to taste, to the shallot bowl. Place sliced shallots into the bowl. Thinly slice the meat across the grain and add to the shallot mixture along with any accumulated juice from the plate. Add basil, mint, cilantro and the oat bran; mix well. Place the lettuce, cucumbers and tomatoes in a large serving platter top with steak and sauce.