Preheat oven to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet.
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Toast bread in the preheated oven until lightly golden, about 5 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but still pliable, about 8 minutes. Drain bacon slices on paper towels.
Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Melt butter in a skillet over medium heat; cook and stir asparagus in hot butter under tender, about 5 minutes. Cut asparagus into pieces that will fit the bread slices. Season with garlic salt; wrap with bacon slices.
Arrange bacon-wrapped asparagus on toasted bread slices. Cover with mozzarella cheese slices. Sprinkle red pepper flakes on top.
Bake in the preheated oven until mozzarella cheese is melted and lightly browned, 3 to 5 minutes.
Substitute Monterey Jack or Muenster cheese for the mozzarella if desired.
220.02 calories; 13.3 g protein; 16.96 g carbohydrates; 2.39 g dietary-fiber; 2.96 g sugars; 11.33 g fat; 5.87 g saturated-fat; 33.53 mg cholesterol; 965.14 IU vitamin-a-iu; 5.35 mg niacin-equivalents; 0.16 mg vitamin-b6; 4.9 mg vitamin-c; 74.49 mcg folate; 279.02 mg calcium; 2.92 mg iron; 26.88 mg magnesium; 265.48 mg potassium; 615.62 mg sodium; 0.23 mg thiamin; 102 calories-from-fat; 30 percent-of-calories-from-carbs; 45 percent-of-calories-from-fat; 23 percent-of-calories-from-protein; 23 percent-of-calories-from-sat-fat