Avocado with Roasted Asparagus on Multigrain Toast

Stems of Fresh Asparagus (168g)

Extra Virgin Olive Oil (10g)

Sea Salt (divided)

few grinds of Ground Pepper

Avocado (228g)

in Lime (cut 1/2 (50g))

Garlic Salt

Leaves Fresh Mint (chiffonade, then chopped fine)

Sprouts (any variety (I used alfalfa))

Slices of Multigrain Bread (or Gluten Free Bread)