Clean the asparagus by depriving them of the woody lower part of the stem and then cut the stem itself 3-4 cm from the tip. The remaining stem is cut into slices about half a centimeter thick.

Wash quickly in cold water the washers of the stems and the tips, then blanch them for a few minutes in boiling salted water.

Prepare a light béchamel with milk, flour, butter, salt and black pepper as required and add the asparagus stems at the end.

With a blender, reduce the béchamel with asparagus to a cream then place a spoonful of asparagus cream on each toasted bread, add a few tips of asparagus, a thinly cut slice of seasoned bacon and bake at 180 degrees until the bacon is browned. ..

Arrange on a serving plate and serve hot.