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Ingredients

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Directions

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  • Snap off and discard fibrous stem ends of asparagus. Bias-cut asparagus into 2-inch pieces; rinse and drain well.

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  • Heat oil over medium-high heat in a large nonstick skillet. Cook and stir beef, salt, and pepper in hot oil for 3 minutes. Add asparagus, carrot, and herbes de Provence; cook and stir 2 minutes more. Add marsala and lemon peel; reduce heat.

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  • Cook, uncovered, 3 to 5 minutes more or until beef is cooked through and asparagus is crisp-tender. Serve over hot cooked rice. Makes 2 servings.

Nutrition Facts

327 calories; 7 g total fat; 2 g saturated fat; 4 g monounsaturated fat; 69 mg cholesterol; 209 mg sodium. 29 g carbohydrates; 2 g fiber; 3 g sugar; 28 g protein; 3984 IU vitamin a; 6 mg vitamin c; 40 mg calcium; 5 mg iron;

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