Open face avocado toast baguette with pluot, broncha and roasted asparagus and spring onion. Preheat over to 400F. Sprinkle asparagus and spring onion with olive oil and chili flakes and roast for 5 minutes. Meanwhile thinly slice pluot and broncha. Cut avocado in half and toast the baguette. Assemble all ingredients on top of baguette and sprinkle with finishing salt.