Stir together 1/4 cup butter, sage, rosemary and thyme in small bowl. Sprinkle turkey evenly with salt and pepper. Rub turkey evenly with butter mixture.
Cook turkey, in batches, in large skillet over medium-high heat until thermometer reaches 170°F, about 1 to 1 1/2 minutes on each side. Remove turkey from skillet; set aside and keep warm.
Add wine and broth to skillet. Bring to boiling over medium-high heat, whisking constantly to loosen cooked bits. Reduce liquid by one-fourth. Drizzle over turkey.
Meanwhile, sauté onion in remaining 1 tablespoon butter in a large skillet over medium-high heat 3 minutes. Add asparagus; sauté until asparagus is crisp-tender, about 4 minutes. Sprinkle with additional salt and pepper to taste; toss. Serve with turkey cutlets.
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