Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears.
Cook asparagus, covered, in a small amount of boiling water for 2 to 4 minutes, or until crisp-tender. Transfer to a bowl filled with ice water (to halt cooking) and set aside.
In a small bowl, combine sour cream, chives, lemon juice, tarragon, salt, and pepper.
Cover, and set aside in the refrigerator.
To serve, cut center vein from each lettuce leaf, keeping each leaf in one piece. Place lettuce leaves on a serving plate.
Cut each carrot half into 4 equal lengthwise strips. Pat asparagus dry with paper towels, and place equal amounts of asparagus and carrot strips across middle of each lettuce leaf. Sprinkle each serving with finely shredded lemon peel.
Wrap lettuce around asparagus and carrots. Place each asparagus salad upright in a small cup. Serve with dipping sauce.