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1
Preheat oven to 400 degrees F (200 degrees C).
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2
Grease a baking sheet.
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3
Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
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4
Drain the bacon slices on a paper towel-lined plate.
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5
When bacon is cool, crumble and set aside in a bowl.
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6
Place asparagus spears into a large skillet and pour in about 1 inch of water.
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7
Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes.
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8
Remove asparagus and set aside.
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9
Place cream cheese and chives into the bowl with bacon and stir to evenly combine.
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10
Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat.
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11
Spread cream cheese mixture evenly over each slice of bread.
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12
Center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder.
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13
Place seam side down onto the prepared baking sheet.
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14
Repeat with remaining ingredients.
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15
Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese.
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16
Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.
