Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the halved baby potatoes with olive oil and a pinch of sea salt, then roast for 20 minutes until golden and crispy.
Pat the venison steak dry with a paper towel and season all sides generously with sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat and add half of the ghee.
Place the venison in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, or until a deep brown crust has formed.
In the final 2 minutes of searing, add the remaining ghee, minced garlic, rosemary, and thyme to the pan.
Tilt the pan slightly and use a large spoon to continuously baste the steak with the melting herb-infused ghee.
Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes to lock in the juices.
While the meat rests, add the asparagus to the same skillet and sauté in the residual herb butter for 3 to 4 minutes until tender-crisp.
Slice the venison against the grain and serve immediately alongside the roasted potatoes and sautéed asparagus.