We love making these bruschettas at home and we make them frequently. I like them because the ingredients are very fresh and colorful, so making and eating them is a pleasure. After all, isn't that what food is all about? To give them a special texture and color, I made a fruit chalaquita as a side. Chalaquita is the Peruvian name of a traditional salsa, but the ingredients are cut in tiny little squares. I added mango for its color and sweetness, but I also used cherry sized tomatoes that I found at my local farmer's market. I also used pomegranate seeds since they are so yummy and nutritious. You can change the ingredients in this salsa but be sure to season it with lemon juice, salt and pepper. You can also add a spicy touch, but don't let it overpower the flavors of the fruits or asparagus. The asparagus should be fresh and cooked only slightly so they don't become too soft. You can serve them cold on the bruschettas or if you prefer them warm, sauté them with a little olive oil for a couple minutes. These bruschettas go perfectly with a cold beer or a nice cup of Sauvignon Blanc, which brings out the complex flavors in this appetizer.