Date added: December 16, 2007
1. Snap off and discard fibrous stem ends of asparagus. Bias-cut into 2-inch-long pieces; rinse and drain well. Set aside. Sprinkle beef with salt and pepper.
2. Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Cook and stir beef for 3 minutes. Add asparagus, carrot and herbes; cook and stir for 2 minutes more. Add Marsala and lemon peel; reduce heat.
3. Cook, uncovered for 3 to 5 minutes more or until beef is cooked through and asparagus is crisp-tender. Serve over hot cooked rice.
| Per serving | % Daily Value* |
| Calories 365 | 18% |
| Fat 8g | 12% |
| Cholesterol 66mg | 22% |
| Sodium 462mg | 19% |
| Carbohydrates 26g | 18% |
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