Preheat oven to 475 degrees
Grease a baking dish with extra virgin olive oil.
In a bowl, mix together the Dijon mustard, mayonnaise, lemon juice and zest, salt, pepper and tarragon, until well combined.
Cook the asparagus on high in the microwave until just (about 1 to 1 1/2 minutes).
Put the chicken in a large freezer bag on a level surface.
Pound the chicken breasts with a mallet until it's around 1/4 inch thick.
Place a single slice of provolone on each chicken breast
Add 4 spears of asparagus spears per breast.
Roll up the chicken breasts around the cheese and asparagus.
Put the roll ups, seam sides down, in a prepared baking dish.
Apply a coating of the mustard/mayonnaise mixture to each chicken breast with a pastry brush.
Sprinkle with panko crumbs, pressing the it into the chicken.
Bake until the panko crumbs are browned and the juices run clear (approximately 30 minutes).