Avocado toast, smoked cod and asparagus twists

Preparation

1. Cut off the tough ends of the asparagus and peel off the ribbons using a Sharp vegetable peeler or mandoline Sauté very lightly in a pan or griddle with a little oil, leaving them al dente.
2. Mash the avocado flesh in a bowl with a pinch of salt, lemon juice, a little oil, granulated garlic, and pepper, using a fork. Toast the bread to your liking and spread generous layers of the avocado cream Add the thinly sliced cod and the asparagus. Finish with a final touch of pepper and oil.