Instructions

• Mash the avocado with a bit of lemon juice and salt until smooth.
• Pour olive oil into a small sautee pan, add shallot and left soften for a few minutes. Then the asparagus and turn flame to medium. Season with salt and cook until tender, adding a bit of water. It should take about 8 minutes. Make sure all the water is evaporated.
• Slice the bread into half inch slices. Toast over coals, or in the toaster.
• While still hot, rub bread with garlic and drizzle with olive oil.
• Top with a few spoonfuls of avocado, some asparagus and some parmigiano reggiano grated on the big hole of the grater. Season with salt and pepper and enjoy with a salad.