Cut crusts off bread (and set aside for other recipes!), flatten the slices using a rolling pin.
Arrange the bread slices into 8 muffin molds and bake at 400°F for 8 minutes, then let cool down.
Remove the woody part of the asparagus stem, cut the rest into thin slices and do the same with leek. Cook them together in a pan with a drizzle of olive oil until tender.
Drain the beans and rinse them thoroughly under running water. Add salt and pepper to taste, two tablespoons of oil and blend until creamy.
Fill each toast cup with the bean cream, add the sauteed asparagus and sprinkle with cocoa nibs. Serve immediately or keep refrigerated until ready to serve.