I’ve never cooked asparagus sous vide however I’d stay away from a long hold with the steak. I would expect the texture to change with 2-4 hours at steak temperature. You could try a side by side experiment and see if there is a difference and which you prefer…
If you want to have steak w/ asparagus and cook both sous vide with a single circulator, I recommend cooking the steak first. Take the bag out of the water bath and turn up the temperature. Steak benefits from a 15 min rest on the counter. It’ll re-adsorb some of the juices in the bag as well as cool a bit which helps it not over cook when searing. When the water gets up to the asparagus temp, pull the steak out of the bag and pat dry, salt, and set on a rack. Dry steak will give you a better sear… Add the bagged asparagus to the water bath. When there’s a couple mins left of the asparagus, sear the steak. That should get you both ready at the same time and not sacrifice any quality.
Have fun on your new culinary adventure!