Cook and drain pasta al-dente, as directed on package.
In a small bowl whisk all the ingredients for the sauce. Set aside.
Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef, for 2 minutes.
Add asparagus, cook for 1-2 more minutes.
Pour over the sauce and give it a good stir.
Add the cooked pappardelle and stir until they coat in sauce. Cook for 1 more minute. Remove from the heat and serve right away.