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Peel the asparagus spears and blanch in salted boiling water until the stalks are cooked but still crisp. Drain and plunge into ice water to stop the cooking action. Sprinkle with lemon juice, salt, and pepper.
Clean the morels by wiping them with a damp cloth and trimming the stems. Heat the butter in a saute pan and when hot, saute the morels over medium high heat, stirring gently, Until they are cooked (about 4 minutes). Season with salt, pepper, and tarragon.
Cut the ham into thin julienne strips and set aside.
To serve, preheat a broiler. Arrange the asparagus in 4 gratin dishes with the morels, ham, and cheese in the center. Ladle the hollandaise over the asparagus and < place 6 inches from the broiler element for 1 minute, or until the surface is glazed and brown. Serve immediately. _
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