Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water, then set aside to dry.

Trim and chop the asparagus into 1-1.5 inch pieces, and steam for 3-5 minutes until bright green and tender-crisp. Let cool.

In a medium mixing bowl, combine sour cream, mayonnaise, and apple cider vinegar. Whisk until smooth.

In a large mixing bowl, add the cooled pasta and dressing. Fold in the Parmigiano Reggiano, cooked bacon, sliced steak, and asparagus. Toss until well coated.

Taste and season with cracked black pepper as desired. Serve immediately.