Heat the water for blanching the asparagus. Salt your water well.
Snap the ends of asparagus bending it until it naturally snaps. Wash and drain. Chop the tips off.
When water boiling put the stalks into the pot and cook for 2-3 minutes, add the tips and cook for another minute.
Remove from water, toss with olive oil and cool.
Roughly chop the asparagus stalks. Save the tips to make your toast beautiful.
Cut avocados in half, remove the pit, scoop the flesh into a bowl, add salt, pepper, 2 tablespoons lime juice, parsley and dill. Roughly mash everything together with a fork. Add chopped asparagus stalks and carefully combine with the mixture.
In the meantime toast your bread.
Spread avocado asparagus mash on your toast, toss the radish slices, watercress and asparagus tips on top of each toast. Drizzle with olive oil and rest of the lime juice.