Beef and Asparagus Pasta Toss
Source: Cattlemen's Beef Board
Makes 4 servings.

1 pound ground beef
3 cups uncooked bow tie pasta
1 pound fresh asparagus, cut into 1-inch pieces
3 tablespoons olive oil
1/4 cup minced shallots (about 2 large)
2 or 3 cloves garlic, minced
Salt and pepper
1/4 cup shredded Parmesan cheese (optional)

Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.

Meanwhile brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon. Pour off drippings.

Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.

Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.