Asparagus Roll-Ups

16 fresh asparagus spears – about 5-6 inches in length ***
  (otherwise you have much more spear than bread and it
       shrivels while baking!)
16 slices sandwich bread, crusts removed
1 pkg (8 oz) softened cream cheese
8 bacon strips, cooked and crumbled
       if using thin, commercially packaged bacon increase to 12 strips
2 tablespoons minced chives
¼ cup butter or margarine, melted
3 tablespoons fresh grated Parmesan cheese

Place asparagus in a skillet with a small amount of water –– cook until crisp-tender, about 6-8 minutes. Drain and set aside. Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees for 10-12 minutes or until lightly browned. YIELD: 32 appetizers.

*** PLEASE NOTE: I SKIP THE FIRST STEP COMPLETELY UNLESS THE ASPARAGUS IS QUITE LARGE – as in thick in diameter. Garden fresh asparagus is usually so tender the baking time is quite sufficient for thorough cooking.