Cut each steak in half so that there are 4 thin steaks.

Spread 2 tbsps bleu cheese crumbs over each steak.

Spread 2 tbsps sundried tomatoes over the bleu cheese for each steak.

Place one basil leaf on top of sundried tomatoes for each steak.

Place an asparagus spear on top of each basil leaf for each steak.

Wrap each steak around it's asparagus and secure with a toothpick.

Dip each steak roll into olive oil and place in skillet.

Cook until desired wellness.