Wash and peel the asparagus, cut off tips and slice about into pieces 3 centimeters long. Blanch in salted boiling water with sugar for 8 minutes, drain in a colander and pour with cold water. Dice finely onion and bacon. Cut turkey fillet into shreds and flour. Sauté onion and bacon in the melted butter, add turkey and fry until golden brown. Add the white wine, drizzle with sherry, pour cream, heat. Add asparagus, season with salt and pepper to taste, sprinkle with parsley and serve.