Asparagus Wraps​​​​​​​​​​​

Ingredients:
6 slices bacon
24 spears fresh asparagus, trimmed
1 (8 ounce) package cream cheese, softened
2 tablespoons finely chopped chives
12 slices white bread, crusts removed
2 tablespoons butter, melted
3 tablespoons grated Parmesan cheese, divided

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Directions:
1. Preheat oven to 400 degrees F (200 degrees C). 
2. Grease a baking sheet. 
3. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned (about 10 minutes).
4. Drain the bacon slices on a paper towel-lined plate. When the bacon is cool, crumble and set aside in a bowl.
6. Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender (about 5 minutes). Remove asparagus and set aside.
7. Place cream cheese and chives into the bowl with bacon and stir to evenly combine.
8. Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat. Spread cream cheese mixture evenly over each slice of bread.
9. Center two asparagus spears on a bread slice and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients.
10. Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese.
11. Bake in the preheated oven until lightly golden brown and hot for 10 to 12 minutes.
—Recipe courtesy of Mary Alice Rulleman, Memphis