Preheat the oven to 400°F (200°C).

Season the ribeye steaks generously with salt and pepper.

Wrap each ribeye steak with four slices of beef bacon, securing the ends with toothpicks if necessary.

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the bacon-wrapped ribeye steaks and sear for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and cook for an additional 10-15 minutes, or until the steaks reach your desired level of doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

While the steaks are in the oven, prepare the Cajun shrimp. In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the shrimp to the skillet, sprinkle with Cajun seasoning, and cook for 2-3 minutes until they turn pink and opaque. Remove from heat and set aside.

In the same skillet, add the trimmed asparagus and season with salt and pepper. Sauté for about 5 minutes, or until tender but still crisp.

Once the ribeye steaks are done, remove them from the oven and let them rest for 5 minutes.

To serve, place the ribeye steak on a plate, top with Cajun shrimp, and arrange the sautéed asparagus alongside. Garnish with fresh parsley and serve with lemon wedges.