Cook 4 rashers bacon (diced) until crisp. Combine bacon with 250g spreadable cream cheese & freshly ground black pepper. Crut crusts off 16 slives thin white bread. Flatten bread with a rolling pin. Smear with the cream cheese mixture. Blanch 16 fresh asparagus spears. Place 1 at one end of the bread & roll up. Trim the asparagus if necessary. Brush all sides with melted butter & place on a baking tray lined with baking paper. Place under a hot grill & cook until golden & crisp (about 5-10 mins), turning them over to ensure an even golden colour. Serve hot.