Combine half of the Original Blend with flour and mix well.
Dredge turkey cutlets with flour mixture.
Heat olive oil in large skillet and add cutlets to pan.
Cook cutlets in skillet until rich golden brown.
Turn and cook another 3 to 4 minutes.
Remove from skillet; keep warm.
Add sliced mushrooms and asparagus tips to skillet; cook for a few minutes.
Pour broth over mushrooms and asparagus and cook, scraping brown pieces from bottom of pan. Add mustard and remaining Original Blend, mix well, add heavy cream and cook until sauce is thick and well combined.