Cut steak into bite size pieces, about 1x1". Place cut pieces of steak in a gallon sized Ziploc bag. Add Worcestershire, olive oil, rosemary, and steak seasoning into the large bag.

Tightly close the Ziploc bag, and massage the seasoning into the steak meat until thoroughly combined. Place in the refrigerator to marinate for at least 2 hours (over night is best).

Once steak is marinated, remove it from the refrigerator and set aside. If using wooden skewers, soak them in water for 10 minutes. Start the charcoal grill if need be, or the propane grill.

Cut or snap the asparagus into 3" pieces, depending on how large they are. The majority of the white ends need to be removed. Use a damp paper towel to wipe off any residue from mushrooms.

Place mushrooms and asparagus in a large bowl. Add seasoned salt, garlic powder, and black pepper to the bowl. Pour in the olive oil, and stir it all until coated evenly.

Begin to build the skewers by poking the stick through the stem of the mushroom, side of asparagus (so it's sitting horizontally on the skewer), and meat. The order of the skewers is up to your preference.

Place the skewers directly on the grill. Make the garlic butter to baste skewers.

Add butter, garlic, and thyme into a bowl and microwave until melted.

Cook skewers for 5-7 minutes and flip. Baste each skewer with garlic butter mixture. Cook an additional 5-7 minutes, and remove.

Time to enjoy them!