Prepare asparagus and cut them into peaces. Cut turkey escalopes into stripes.
Heat oil in a big pan and fry turkey stripes about 5 minutes. Season with salt and pepper and keep warm. Pour chicken soup into the pan and cook asparagus until firm to the bite, about 8 minutes. Add turkey stripes, chervil, cream and lemon juice, boil up, thicken sauce and season to taste.