Preheat your oven to 350-375 degrees. Cook bacon strips in a skillet and set aside. Steam asparagus tips and set aside. Pound Pheasant Breasts and lay on a plate. Place a slice or 2 of Soft Provolone Cheese, 2 pieces of bacon and three asparagus spears on each breast and roll tightly. You can hold with a toothpick if desired. Dip the rolled breast in flour, then egg then coat in breadcrumbs. Place the Pheasant Breasts on a treated sheet, put a pad of butter on each roll and bake on 350 for 20 minutes. This dish can be served with Rice or Pasta.