Snap off and discard fibrous stem ends of asparagus. Bias-cut the asparagus into 2-inch pieces; rinse and drain well.Advertisement
Heat oil over medium-high heat in a large nonstick skillet. Cook and stir beef, carrot, salt, and pepper in the hot oil for 3 minutes. Add the asparagus and herbes de Provence; cook and stir for 2 minutes more. Add Marsala and lemon peel; reduce heat.
Cook, uncovered, for 3 to 5 minutes more or until the beef is cooked through and the asparagus is crisp-tender. Serve over hot cooked rice.
3 lean protein, 1 1/2 fat, 1 1/2 starch, 1 vegetable