Slice the avocados in half, discarding the pits. Scoop the flesh into a medium sized bowl and mash along with the lime juice and salt, adjusting the seasoning level according to personal preference.
Divide the mashed avocado between the 4 slices of bread. (Alternately, you can serve up 1 portion at a time. Simply cover the bowl with plastic film; it will keep in the refrigerator for several days).
Top each slice with white beans.
Remove and discard the tough ends from the asparagus. Wrap in 2 layers of damp paper towels and place on a microwave-safe dish. Microwave for 3-4 minutes, or until the asparagus is crisp-tender. Top each slice of avocado toast with 4-5 slices of steamed asparagus.
Sprinkle each toast lightly with some additional salt and, if using, a bit of crushed red pepper to taste.
I used artisan bread for the photos since I had some on hand, but more often than not I use ezekiel bread. You can use whatever bread you like.Also, these quantities are a bit open to interpretation. This avocado toast is easier to eat with a fork and knife because of the asparagus, so feel free to load up with more beans and veggies, or less avocado if you’re trying to cut the calories.