[{"text_idx": "#000003", "text": "\u25a2 12 oz ounces asparagus\u25a2 2 tsp olive oil\u25a2 1 lean beef sirloin or tenderloin, trimmed of fat and very thinly sliced\u25a2 1 small carrot, peeled and shredded\u25a2 Salt\u25a2 freshly ground pepper\u25a2 1 tsp dried herbes de Provence, crushed\u25a2 1\u20442 cup Marsala\u25a2 1\u20444 tsp grated lemon peel\u25a2 Hot cooked rice"}, {"text_idx": "#000004", "text": "Snap off and discard fibrous stem ends of asparagus. Bias-cut the asparagus into 2-inch pieces; rinse and drain well.Heat oil over medium-high heat in a large nonstick skillet. Cook and stir beef, carrot, salt, and pepper in the hot oil for 3 minutes. Add the asparagus and herbes de Provence; cook and stir for 2 minutes more. Add Marsala and lemon peel; reduce heat.Cook, uncovered, for 3 to 5 minutes more or until the beef is cooked through and the asparagus is crisp-tender. Serve over hot cooked rice."}]