Asparagus, Avocado and Poached Egg Tartines

Toast the bread and rub one side with the clove of garlic.

Heat 1 tablespoon of olive oil in a large sauté pan and when hot add the asparagus. Cook, shaking the pan occasionally and adding a splash of water, until the asparagus is bright green with a few little charred spots and cooked to your liking. Season.

To assemble: Mash the avocado with the lemon juice, salt and pepper.

Pile onto the toasted bread. Top with the asparagus then a poached egg. Drizzle with a little olive oil, salt, pepper and the herbs. Serve immediately.