Preheat the oven to 300 degrees F. Using a bread knife, cut the bread into bite sized cubes. Arrange on a baking sheet in a single layer and toast until the bread becomes crunchy (5 to 10 minutes depending on the staleness of the bread and your desired texture). Flip once to avoid excessive browning.

While the bread toasts, arrange the asparagus spears in a single layer on a different pan. Add to the oven, and when the bread is removed raise the oven temperature to 375 degrees F. Roast the asparagus until it becomes a vibrant green color and is just cooked (about 10 to 12 minutes total depending on the thickness of your spears).

In the meantime, add the fresh spinach to a salad bowl. Add all of the tomatoes, onion, olive oil, balsamic vinegar, and salt. Toss to combine.

Dice the avocado into the salad. Once the asparagus is roasted, cut into 1 to 2″ inch spears and add to the bowl. Mix to combine, then add the toasted bread last. Toss one last time then transfer into two bowls or plates. Chiffonade the basil and garnish your salads, along with the Parmesan cheese.