Grill a couple of slices of pain de campagne. Stir fry 8-12 asparagus tips in a little olive oil till nicely charred. 

In a little bowl, mix together 1tbs mayonnaise, 1tbs Greek yogurt, a squirt of sriracha (or other hot sauce), and a few drops of yuzu juice (or lime juice) till well combined.

To assemble, on each of the slices spread on good-quality hummus, top with alfalfa sprouts, lay over some sliced roasted red pepper (from a jar will do), line up the asparagus tips, add a dollop of the sauce, and finely, add a sprinkling of sea salt and  shichimi togarachi. 

Serves 1.