That is a gorgeous backyard you have there. I have had a Fiorentina before, when I was in Florence. If i'm not mistaken, they use retired dairy cows so the meat is more flavourful but also tougher. They also cook it only "enough" so that it is still blue with a nice char on the outside. The waiter warned me when I was ordering the steak, "are you sure you don't want it medium rare? Most tourists think it is too blue". I said that I want to have it the way Italians have it. He said that he will get the chef not to slice the steak so that it can go back on the grille if it was not to my liking. Ordering it the way Italians like it was a mistake - it was too blue. So it went back on the grille.
So my question - how blue did you cook the steak? Blue like an Italian Fiorentina, or medium rare like a Fiorentina for a tourist?
I am going to guess you cooked it for a while, I can see all the liquid pooling on top of the meat suggesting it is not blue.
And BTW I microwave my asparagus for 90 seconds only. I prefer a raw crunch. I would expect asparagus which has been microwaved for 5 minutes to look limp as heck, but yours doesn't.