Beef with Bow-Tie Pasta

1-1/2 lbs. beef boneless sirloin steak, about 3/4 inch thick
1 lb. asparagus, cut into 2-inch pieces (about 3 C.)
2 med. onions, sliced (about 1 C.)
1-1/2 C. 99% fat-free beef broth
4 C. cooked farfalle (bow-tie) pasta
1 C. tomato puree
3 Tbsp. chopped fresh basil (1 Tbsp. dried)
3 Tbsp. chopped sun-dried tomatoes 
1/4 tsp. pepper
2 Tbsp. freshly grated parmesan cheese

1. Remove fat from beef.  Cut beef with grain into 2 inch strips; cut strips across grain into 1/8-inch slices; set aside.

2. Spray 12-inch skillet with cooking spray over medium heat.  Cook asparagus, onions and 1 C. broth 5-7 minutes, stirring occasionally, until liquid has evaporated; remove vegetables from skillet.

3. Add beef to skillet.  Cook, stirring frequently, about 2 minutes or until beef is brown.

4. Add asparagus mixture, 1/2 C. broth and remaining ingredients except cheese; cook about 2 minutes, stirring frequently, or until hot.  Sprinkle with cheese.