Cut the asparagus into julienne strips.
Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, a little salt and mix.
Leave to marinate for a few minutes.
Heat a baguette in the oven for a few minutes.
Fill it with asparagus salad, the Fiocco and parmesan flakes.
Finish with some grated pepper.