Preheat the oven to 350°.
Place the bread on an aluminum foil lined baking sheet and lightly brush with Extra Virgin Avocado Oil.
Bake until toasted on one side – about 7 minutes – then turn over and bake a couple of minutes on the other side.
Meanwhile, in a medium skillet, heat the 2 tablespoons of Extra Virgin Avocado Oil. Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute.
Stir in the lemon juice and let cool slightly.
In a small bowl, stir the lemon zest into the ricotta and season with salt and pepper.
Spread equal amounts of the lemon ricotta on the toasted bread and top with the asparagus. Drizzle with a little Extra Virgin Avocado Oil, top with fresh mint, sprinkle with salt and serve.