Snap off the tougher ends of the asparagus and discard. Place the asparagus on a roasting tray and drizzle with olive oil. Roast for 10-15 mins until brown and soft (roasting time will depend on the size of the asparagus).
While the asparagus are roasting in the oven, prepare the dressing by whisking together the miso, tahini, lemon juice and grated garlic. Set aside.
With a fork, mash half an avocado on each slice of sourdough. Add some chopped coriander on top.
Divide the asparagus evenly between the two toasts. Drizzle some miso and tahini dressing on top as well as a sprinkle of black sesame seeds and pink peppercorns (if using). Decorate with radishes.