MIX mayonnaise, tarragon, lemon zest and juice and 3/4 tsp. each of the salt and pepper (or 1/8 tsp. each of the salt and pepper for trial recipe). Refrigerate until ready to use.
SAUTE asparagus in hot oil in large skillet until crisp-tender. Season with remaining 3/4 tsp. each of the salt and pepper (or with remaining 1/8 tsp. each of the salt and pepper for trial recipe).
FOR each serving: Spread cut sides of 1 of the rolls with 2 Tbsp. of the mayonnaise mixture; sprinkle with 1 oz. cheese. Place 3-1/2 oz. turkey on bottom half of roll; cover with 1/2 cup lettuce, 6 asparagus spears and 1/4 cup onions. Cover with top of roll. Cut diagonally in half to serve. Secure each half with a frilled pick.