In a small bowl, combine cornstarch, broth, lemon juice and soy sauce to a smooth paste and set aside. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add turkey strips and garlic and stir-fry until turkey is no longer pink, about 5 to 7 minutes. Remove from pan and keep warm. Heat remaining oil in the skillet or wok.
Add asparagus and stir-fry until tender-crisp, about 3 minutes. Add pimientos and reserved broth mixture. Cook and stir for 1 minute or until thickened.
Return turkey to the pan and heat through. Serve hot and enjoy!!!