Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        boneless sirloin steak
   3      cups          asparagus -- 2" pieces
   2      medium        onions -- sliced
   1 1/2  cups          beef broth
   4      cups          farfalle -- (bow-tie) pasta,
                        -- cooked
   1      cup           tomato puree
   3      tablespoons   fresh basil -- chopped
   3      tablespoons   sun-dried tomatoes -- chopped
     1/4  teaspoon      pepper
   2      tablespoons   parmesan cheese -- grated

Preparation:

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

Nutritional Information:

Calories 390; Fat 14g; Cholesterol 70mg; Sodium 450mg; Carbohydrate 38g; Protein 32g.