Finely chop shallots

Trim asparagus ends and cut on a diagonal into 1-inch lengths

Remove leaves from tarragon and mince

Trim chicken and cut into Batonnet strips

Season chicken with salt and pepper and toss in flour. Heat 1 tablespoon oil in a wok or large skillet over medium high heat

Toss chicken until browned, about 5 minutes

Remove to a bowl

Add remaining oil and shallots

Cook briefly and then add the asparagus and 1/2 cup broth

Boil asparagus about 3 minutes

Remove to another bowl

Return chicken to pan; add remaining broth and wine. Simmer for 2 to 3 minutes

In a small bowl whisk the sour cream, mustard and tarragon

Stir into chicken and heat through, but do not boil

Stir in asparagus and season to taste

Serve immediately.