Beef Wrapped Asparagus Stalks

• 1/4 cup finely chopped flat-leaf parsley
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• Grated peel of 1 lemon
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• 1 finely chopped large garlic clove
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• 12 asparagus stalks
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• 12 slices beef (from beef strip loin) or thinly sliced rare roast beef
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• Salt

• In a bowl, combine 1/4 cup finely chopped flat-leaf parsley, the grated peel of 1 lemon and 1 finely chopped large garlic clove. In a pot of boiling water, cook 12 asparagus stalks until crisp-tender, about 1 minute. Using tongs, transfer to a large bowl of ice water; drain and pat dry. Place 12 slices beef  (from beef strip loin) or thinly sliced rare roast beef on a work surface and sprinkle with some of the parsley mixture; season with salt. Place 1 asparagus stalk in the center of each piece and roll up, leaving the ends showing; sprinkle with more of the parsley mixture