Wash the asparagus, cut off the woody ends. Cut thick asparagus spears in half lengthwise. Wash the meat, dab dry and season with salt, pepper and paprika. Heat oil in a pan. Fry ##chicken##filet for about 8 minutes while turning.
Add the asparagus after about 3 minutes and fry for 4-5 minutes all around. Season asparagus with salt. Wash tarragon, shake dry and chop half of the leaves finely. ##Peel and finely dice the shallot.
Melt the butter in a small pot. Briefly sauté diced shallots in it, deglaze with ##white wine## and milk. Add whole tarragon leaves and simmer for 1-2 minutes. Puree the sauce and thicken with sauce thickener.
Bring to the boil and season to taste with salt, pepper and possibly a little sugar. Remove meat from the pan and cut into slices. Arrange asparagus spears and chicken fillet and drizzle with the sauce.
Cut the remaining ##Estragon## into strips and sprinkle over the sauce.