Slice the bread (approx. 1.5 cm/0.6“ thick), coat them with 2-3 Tbsp olive oil and slightly salt them
Roast them in the oven at 180°C/356°F for 10-15 minutes (keep an eye on them and possibly take them out earlier)
Cut off the wooden ends of the asparagus and then slice them (approx. 3-4cm/1-1.5“)
Heat up the olive oil in a pan and roast the asparagus for 5-7 minutes, season them with lemon juice, some salt and a pinch of sugar
Finely chop the tomatoes, the shallots and cut the wild garlic into thin stripes
Mix everything in a bowl and add the warm asparagus
Season with salt and pepper
Place on top of the warm baguette breads and serve them