Beef with Bow-Tie Pasta

1 1/2 lb beef boneless sirloin steak

3 c asparagus -- about 1 pound

1 c sliced onions -- 2 medium

1 1/2 c beef broth

4 c cooked bow-tie shape pasta

: farfalle 1 c tomato puree

3 TB chopped fresh or 1

TB dried : basil leaves 3 TB chopped sun-dried tomatoes

: not oil-packed 1/4 ts pepper

2 TB freshly grated Parmesan

: cheese Spray 12-inch skillet with nonstick cooking spray. Trim fat from beef. Cut beef into 2-inch strips. Cut strips crosswise into 1/8- inch slices. Heat skillet over medium heat until hot. Cook asparagus, onions and 1 cup of the broth 5 tp 7 minutes, stirring occasionally, until liquid has evaporated; remove from skillet. Add beef to skillet. Cook, stirring frequently, about 2 minutes or until beef is no longer pink. Return

vegetables to skillet. Add remaining broth and ingredients except cheese; cook, stirring frequently, about 2 minutes or until mixture is hot. Sprinkle with cheese..