Snap off and discard woody bases from the asparagus. Cook asparagus, covered, in a small amount of boiling water for 2-4 minutes, till crisp tender. Move asparagus to a bowl filled with ice water. Set aside.
For dipping sauce, combine sour cream, lemon juice, chives, tarragon, salt and pepper in a bowl.
To serve, cut center vein from each lettuce leaf, keeping the leaf in one piece. Place lettuce leaves on a serving plat. Pat asparagus dry with paper towels. Cut each carrot half into 4 equal lenghtwise strips. Divide asparagus and carrot strips evenly across middle of lettuce. Sprinkle each serving with finely shedded lemon peel. Wrap lettuce around asparagus and carrots. Put each asparagus salad upright in a small cup. Serve or drizzle with dipping sauce.