Bring the wine and chicken broth to a boil. Put in the chicken until fully cooked. Reserve the cooking liquid. When the chicken has cooled, chop into small pieces.
Clean the asparagus. Place it on a cookie sheet. Drizzle the asparagus with olive oil, salt & pepper. Roast until tender. Chop into small pieces.
In a sauce pan, melt the butter. Whisk in the flour until smooth. Add 3/4C of cooking liquid, stirring constantly until it reaches the right consistency.
Add the chicken and asparagus to the sauce. Distribute between the tartlets.