Preheat oven to 400℉. Line a large cookie sheet with parchment paper.
Clean and trim asparagus spears so they are about one inch longer than the bread slices. Steam to crisp tender. Drain, dry well, and let cool.
Use a rolling pin to smash the bread slices until very thin, you can smash about four to six slices stacked together at a time. Cut crusts off the stack. Separate slices and lay out.
Spread cream cheese layer on each slice. Sprinkle with garlic salt and grated parmesan cheese. Roll one asparagus spear tightly into each slice of bread. Cut each roll into thirds. Place cut pieces onto lined cookie sheet. Repeat until all slices are assembled and cut.
Melt butter and brush each piece with butter. Sprinkle again with garlic salt and grated parmesan. Bake for about ten minutes or until golden brown. Serve warm. They also can be stored in the fridge and served cold later for a quick snack.
Enjoy!
