1/2a handful of Sproutsany variety (I used alfalfa)
2Slicesof Multigrain Breador Gluten Free Bread
Preheat oven to 400F (204C). Trim the ends of the asparagus. Drizzle asparagus with olive oil and spread it around so that it covers the asparagus throughly. Sprinkle with 1/8 tsp salt and a few grinds of pepper. Roast for 15 minutes, rolling the asparagus over at least once during roasting.
Meanwhile, mash the avocado. Add 1/2 the juice of lime, remaining salt, and garlic. Mix well. Taste for seasoning adjustment.
Toast the bread.
Spread the avocado mixture over the toast, then add the asparagus, squeeze of lime, sprinkle the mint over the top, then add the sprouts.
If desired, sprinkle a pinch of salt over the assembled toast.