Cut 8 slices off the baguette and place them on a baking tray lined with baking paper. Drizzle olive oil over the baguette. Toast the baguette for 2-3 minutes in the oven at 180°C fan.
Bring a small pot of water to the boil.
Wash the asparagus and peel the stems. Cut the asparagus into 3cm pieces. Blanch the asparagus for 2 minutes in the boiling water. Then rinse the blanched asparagus with cold water. Place the cooled asparagus into a medium-sized bowl.
Cut both the nectarine and avocado into small cubes before adding them to the bowl.
Now add the fresh basil and lemon zest to the bowl and mix everything together. Season with salt and pepper to taste.
Add a tablespoon of the mixture onto the toasted baguette slices and serve with an extra drizzle of extra virgin olive oil.