Beef 'n' Asparagus Pasta 3 cups uncooked bow tie pasta 1 tablespoon cornstarch 3/4 cup reduced-sodium beef broth, divided 1 boneless beef sirloin steak (1 pound), cut into 2-inch strips 1 tablespoon olive oil 1 pound fresh asparagus, trimmed and cut into 1-inch pieces 4 green onions, chopped 4 garlic cloves, minced 1 cup sliced fresh mushrooms 1 large tomato, diced 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 cup dry red wine or additional reduced-sodium beef broth Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Beef 'n' Asparagus Pasta cont. 2 tablespoons sliced ripe olives, drained 1/2 teaspoon salt 1/4 teaspoon pepper Cook pasta according to package directions. In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. Meanwhile, in a large nonstick skillet or wok, stir-fry beef in oil for 1 minute. Add the asparagus, onions and garlic; stir-fry for 2 minutes. Add the mushrooms, tomato, basil and oregano; stir-fry 2 minutes longer. Add the wine or additional broth, olives, salt, pepper and remaining broth. Stir cornstarch mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008

	Beef 'n' Asparagus Pasta pasta; top with beef mixture. Yield: 4 servings. Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008