Put the shallots and turkey breasts in a casserole.
Cover and microwave on HIGH for 4 minutes.
Leave to cool.
Puree the turkey, shallots, asparagus soup and port in a food processor.
Add salt and pepper to taste.
Whip the cream until it is firm.
Fold it carefully into the turkey puree.
Add lemon juice to taste.
Pour the mixture into a terrine dish, smooth the surface and chill in the refrigerator until ready to serve.
Peel the asparagus with a paring knife, moving from the tips to the base.
Remove any part of the stalk that is tough.
Rinse the asparagus carefully.
Pour 13/4 cups (300 ml 11/2 pint) of water into the lower compartment of a microwave steamer.
Cover and microwave on HIGH for 3 minutes.
Arrange the asparagus in the perforated section of the steamer and put it into the steamer.
Cover and microwave on HIGH for 10 minutes.
Set the perforated compartment on the bias to leave the asparagus to drain.
Place a folded table napkin on a serving dish and carefully arrange the asparagus on it.