Cut the cooked, cooled asparagus into bite-sized pieces.
Wash the strawberries, dry well and remove the green. Cut the flesh into slices.
Cut the avocado in half, remove the pit and mash the flesh with a fork. Mix with the lemon juice and season with salt and pepper.
Cut the bagels in half horizontally and spread the lower halves with the avocado cream. Top with strawberry slices and asparagus pieces and sprinkle with cress.
Preparation Tip:
The topped bagel softens less quickly if the cut surfaces are toasted beforehand.
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