1. Peel and pit the avocados. Mash them using a fork until you have a smooth puree. Season with salt, pepper, lemon juice and tabasco sauce.

2. Parboil the asparagus briefly in salted water. If the asparagus spears are young and thin, boil for 1-2 minutes. If the spears are thicker, boil them a little bit longer until crisp-tender. When spears are cooked, place them on ice cubes or under very cold water briefly so they preserve the green colour.

3. Slice each croissant horizontally. Layer the avocado puree, asparagus, poached egg and a few slices of strawberries on each croissant. On the top drizzle the balsamic cream sauce and olive oil if desired. You can decorate the sandwiches with your favourite greens.