2. After peeling garlic, take a few cloves, wash and chop them, and prepare the amount of 1/4 teaspoons. Wash the turkey breast and cut it into 6 pieces for use.
3. After washing the shrimp, put water in the cauldron, bring it to a boil, and then put the washed shrimp in. The water is just under the shrimp, and it will be cooked in about 5 to 6 minutes. Take out the shrimp and drain. Then peel and shell for later use.
4. Put the water and asparagus into the pot, cover the pot, and heat for about 5 minutes on medium heat until it boils. Remove the cover and continue to cook 1 or 2 minutes until the asparagus is soft. Take out asparagus and drain. Put it aside to keep warm.
5. Put the butter in a frying pan and heat it over medium heat until the butter melts. Add the turkey and cook for about 2 to 3 minutes on each side, or until the chicken breast turns brown and the inside is no longer pink. Take the turkey out of the pot and put it aside.
6. Put the garlic and shrimp in an overheated frying pan, and cook for 1 or 2 minutes with medium-high heat, and keep stirring until the shrimp is cooked.
7. Prepare Dutch sauce according to the packaging instructions.
8. Put each turkey on a plate, put asparagus and shrimp on the turkey, and then pour the Dutch sauce with a spoon. Dutch sauce covers the surface of turkey.