Bring a large pot of salted water to a boil. Cook the bite-sized pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Chop the asparagus, then steam it for about 3-5 minutes until bright green and tender-crisp. Set aside to cool.

In a bowl, mix sour cream, mayonnaise, and apple cider vinegar. Whisk until smooth and season to taste.

In a large bowl, combine cooled pasta, dressing, sliced steak, cooked bacon, cooled asparagus, and shredded Parmigiano Reggiano. Toss gently to coat.

Transfer to serving dish, garnish with cracked black pepper, and serve immediately.