In a pan with some extra virgin olive oil, toast the slices of bread until they become golden brown.
Add a pinch of salt and pepper. Clean the asparagus after washing them and cut them in half, keeping only the part with the tips.
Blanch the asparagus tips in boiling and salted water for a few minutes.
To compose the dish just spread the fermentino on bread, lay the asparagus on top and finally add a sprinkling of black sesame seeds.