Saffron Infusion: Steep saffron threads in 1/4 cup of hot water for at least 10 minutes.

Season the Steak: Rub steaks with salt, pepper, and half of the minced garlic. Let sit at room temperature while saffron infuses.

Sear the Steak: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add steaks and sear 3–4 minutes per side (for medium-rare). During the last minute, add the saffron water and remaining garlic. Let it bubble and coat the steak. Remove and rest.

Sauté Asparagus: In the same pan, add another tablespoon of olive oil and butter. Toss in asparagus, salt, pepper, and sauté until bright green and slightly tender (about 5 minutes). Optional squeeze of lemon for brightness.

Melt Chocolate: Combine chocolate and butter in a heatproof bowl. Melt over a pot of simmering water or in the microwave in short bursts. Let cool slightly.

Whip Yolks: Beat egg yolks with sugar until pale and thick. Stir in vanilla and fold into the melted chocolate.

Whip Cream: Beat cream until it holds soft peaks. Gently fold into the chocolate mixture.

Beat Whites: Beat egg whites with a pinch of salt until stiff peaks form. Fold into the chocolate mixture in thirds.

Chill: Spoon mousse into glasses or ramekins. Chill at least 2 hours. Top with shaved chocolate or a dollop of whipped cream if desired.

Mix: In a shaker or pitcher, mix pomegranate juice and lime juice. Add ice if desired.

Pour & Top: Pour into a glass and top with sparkling water or prosecco.

Garnish: Add pomegranate seeds and a sprig of mint. Sip slowly and enjoy the fancy vibes.