12 - 14 slices thin white bread
3/4 tsp. horseradish
1 (16 oz.) can asparagus tips, drained
3-4 tbsp. mayonnaise
3/4 tsp. Dijon mustard
12 - 13 slices bacon, cut in fourths

Cut bread into small rounds, about 4 per slice; toast. Mix mayonnaise, horseradish and mustard, spread on toast. Partially cook bacon, cut asparagus into 1 1/2" lengths. Place one piece of asparagus on each round, cover with 1 piece of bacon. Broil until crisp. Serve immediately. Makes about 4 dozen.