Heat a barbecue or ridged pan to hot. Drizzle a little olive oil, salt and pepper over the asparagus.
Cook for a few minutes on each side until the stalks are a little charred and not quite soft enough to eat. They will continue to cook as they cool. Place in one layer on a serving platter.
In a medium pan, heat 1 tablespoon of the olive oil and cook the hazelnuts until golden. Remove from the pan and set aside.
In the same pan, heat 2 tablespoons of the olive oil and cook the bread until golden and crisp. Set aside.
Peel and cube the avocado and drizzle with a little lemon juice.
To make the salsa, toss together the tomato, avocado, parsley and bread. Drizzle with 1/3 cup olive oil and 2 tablespoons of lemon juice and season generously with salt and pepper.
Pile the salsa on top of the asparagus and scatter the hazelnuts on top.
Note: If you wish to remove the sometimes-bitter skins from the hazelnuts, toss them in a hot pan for a few minutes and then roll in a tea towel, agitating them to remove the skins. Then add the oil to the pan and toast as per the recipe.