Ingredients for 4 toasts:
Season the asparagus with salt and black pepper, sprinkle with olive oil and grill on a preheated grill pan. Put in a plate and cover with foil until served with the toasts.
Grill the bread on both sides in the same pan and rub the garlic on the slices. Put goat cheese, 1 slice of prosciutto and the grilled asparagus. Put in serving plates and sprinkle with pistachio and lemon zest.
Chop the green herbs in a stone mortar, add the lemon juice, salt, black pepper and olive oil and stir until combined. Serve this herbs pesto with the cooked toasts.