If using wooden skewers, soak them for at least 30 minutes prior to grilling.

Slice the turkey into thin strips or chunks, making sure they are of uniform size.

In a medium bowl, mix together wine or stock, lemon juice, olive oil, Italian seasoning, garlic slices, red pepper flakes (if using) and salt.

Add the turkey to the bowl and toss to coat. Allow the turkey to marinate for at least a half hour, or up to two hours.

In a shallow dish, mix together breadcrumbs, parmesan, Italian seasoning, pepper and salt.

Remove one strip of turkey at a time from the marinade and transfer to the dish with the breadcrumbs. Make sure the turkey is still well coated in the marinade.

Coat each piece of turkey in the breadcrumb mixture, then thread onto a skewer.

To grill, place skewers on a medium-hot grill for about 2-3 minutes per side, or until fully cooked and internal temperature is 165 degrees F. You should only need to turn them once. Alternatively, you can bake these in the oven. See tip below.

Meanwhile, trim the asparagus and toss lightly in the oil and grill alongside the turkey spiedini until desired doneness. I like my asparagus to still be a little firm.

When ready to serve, make the lemon sauce. In a small saucepan, melt butter with the lemon juice and pepper.

To serve, drizzle 2-3 tsp of the lemon pepper butter sauce over the turkey and asparagus.