Slice scallion and asparagus. Add olive oil to a pan and add veggies along with the spring peas. Season with sea salt, pepper and a squeeze of lemon. Cook for about 2-3 min until still bright green but tender.
Remove and set aside. Coat bread in olive oil and add to pan. Cook for 2-3 min per side or until brown.
In a small bowl, combine herbs and yogurt. Add another squeeze of lemon. Add to bread and top with spring veggies. Slice avocado and add as well. Top with a little more lemon juice salt and pepper. Enjoy!
