Add a lovely tanginess to your tea sandwiches with a creamy, fresh goat cheese spread that complements the asparagus and avocado. 

Preparation

Blanch asparagus in salted boiling water until just tender, 20–30 seconds, then shock in an ice bath. When cold, split asparagus in half lengthwise and place on a paper towel to absorb any excess moisture.  

Butter both sides of each piece of bread, then toast on a griddle until golden brown on both sides. 

Mix together the chèvre and cream to make a spread. Spread mixture on each piece of bread, then layer half of them with asparagus, avocado, and remaining slices of bread. Cut off the crust and slice into 4 equal portions.