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