Combine chicken with cornflour, white pepper, light soy sauce, rice wine, salt and 1 tablespoon oil in a bowl. Mix well.
Blanch the asparagus in lightly salted boiling water for 1 minute, drain into a colander set over the sink and cool with cold running water.
Heat 4 tablespoons oil in a wok or large frypan over high heat. Add the chicken and stir fry until cooked through. Add the asparagus to heat through, about 1 minute. Transfer to a serving dish.