1. Cut the sides of the toast and flatten it with a rolling pin.
2. Cut the avocado in a circle along the side and open it with one turn.
3. Dig out the core, scoop out the avocado with a spoon, and mix into a puree in a bowl.
4. The asparagus is blanched in salted boiling water, and rinsed with cold water for a while.
5. Spread a layer of avocado on the toast.
6. Spread a layer of smoked salmon.
7. Put half asparagus on each slice of toast.
8. Roll up the bread and cut into small pieces.
