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 carpaccio (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.