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© Meredith Corporation. All rights reserved. Used with permission.
Snap off and discard fibrous stem ends of asparagus. Bias-cut asparagus into 2-inch-long pieces; rinse and drain well. Set aside. Sprinkle beef with salt and pepper.
Coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add beef; sauté for 3 minutes. Add asparagus, carrot and herbes de Provence; sauté for 2 minutes more. Add Marsala and lemon zest; reduce heat.
Cook, uncovered, for 3 to 5 minutes more or until beef is cooked through and asparagus is crisp-tender. Serve over hot cooked rice.