1. Prepare pasta according to package directions.

2. Meanwhile, coat a large non-stick skillet with non-stick cooking spray and cook asparagus, onion, and ⅔ cup beef broth, stirring occasionally, for 5 to 7 minutes, or until the liquid is almost evaporated; remove the asparagus mixture from the skillet, set aside and keep warm.

3. Add the steak to skillet and cook for 5 to 7 minutes, stirring, until the steak is no longer pink.

4. Return the asparagus mixture to the skillet. Stir in the remaining broth and the tomato puree, basil, and pepper. Cook for 5 to 7 minutes longer, stirring frequently, until the meat is done. Serve over pasta.