Heat 1/2 tablespoon Olive Oil in 10-inch nonstick skillet over medium-high heat and cook asparagus, stirring occasionally, 5 minutes or until tender. Remove asparagus from skillet and keep warm. Heat remaining 1 tablespoon Olive Oil in same skillet over medium-high heat and cook polenta, turning once, 4 minutes or until golden. Remove polenta from skillet and keep warm. Wipe skillet with paper towels. Season steaks, if desired, with salt and black pepper. Heat same skillet over medium-high heat, then cook steaks, turning once, 4 minutes or until desired doneness. Remove steaks and keep warm. Bring Sauce and heavy cream just to a simmer in same skillet over low heat, stirring occasionally. Serve steak with asparagus over polenta with sauce.