Using electric beaters, whip cream until soft peaks are formed; gently fold in sour cream, horseradish, lemon peel, salt, and pepper.
Spoon 2 teaspoons of cream mixture onto each tortilla and top with 1 slice of beef and the rest of the cream mixture. Arrange 1 asparagus on each tortillas and roll up. Cover with plastic wrap and chill for at least 2 hours. Cut into 1/2 inch pieces.