1 pack Fuwa Fuwa Mini Loaf, milk flavor
1 bottle tomato pesto
4 tablespoons olive oil, divided in half
2 bunches fresh asparagus tips, cut to size
Salt and pepper, to taste
2 cups fresh button mushroom, sliced
Toast Fuwa Fuwa bread slices in an oven toaster. Set aside.
Heat 2 tablespoons olive oil in a pan. Saute asparagus tips for just a few minutes until cooked but still crisp. Season with salt and pepper and transfer to a plate. In the same pan, heat remaining olive oil and add mushroom slices. Stir to coat in oil, season with salt and pepper, then cover for 2 minutes to release its juices. Uncover and cook for a few more minutes until juices cook out.
Spread about a tablespoon of tomato pesto on each bread slice. Arrange asparagus and mushroom on top. Serve warm.