Prepare wild rice according to package directions and set aside.

Preheat oven to 400°F (200°C).

Prepare asparagus by removing tough ends and cutting into 3-inch pieces.

Drizzle asparagus with olive oil, kosher salt, and pepper.

Roast asparagus on a cookie sheet for 7-10 minutes, or until halfway done. Remove from oven and cool.

In a medium pot, melt butter over medium heat.

Stir in flour to create a roux.

Slowly add milk, stirring constantly, and bring to a medium-low boil until the sauce thickens.

Stir in turkey and sherry wine. Mix until combined and heated through.

Season with salt, pepper, and fresh parsley to taste.

Spray a large casserole dish with cooking spray or grease it.

Add cooked wild rice to the casserole dish.

Top with turkey and cream sauce, asparagus, bread crumbs, and sliced almonds.

Cover the dish with foil.

Bake at 375°F (190°C) for 25 minutes, or until bubbly.

Remove foil and bake for an additional 10 minutes to brown the breadcrumbs.

Optionally, broil for the last few minutes for extra browning.