Beef-Asparagus Saute Source: Better Homes and Gardens Makes 4 servings Prep: 15 minutes Cook: 8 minutes Ingredients 12 ounces asparagus 2 teaspoons olive oil 1 pound lean beef sirloin or tenderloin, trimmed of fat and very thinly sliced 1 small carrot, peeled and shredded Salt Freshly ground pepper 1 teaspoon dried herbes de Provence, crushed 1/2 cup marsala 1/4 teaspoon grated lemon peel Hot cooked rice Directions 1. Snap off and discard fibrous stem ends of asparagus. Bias-cut asparagus into 2-inch pieces; rinse and drain well. 2. Heat oil over medium-high heat in a large nonstick skillet. Cook and stir beef, carrot, salt, and pepper in hot oil for 3 minutes. Add asparagus and herbes de Provence; cook and stir 2 minutes more. Add marsala and lemon peel; reduce heat. 3. Cook, uncovered, 3 to 5 minutes more or until beef is cooked through and asparagus is crisp-tender. Serve over hot cooked rice. Makes 4 servings.
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