Preheat your oven to 400F (200C). Cut the bread into very thin slices and spread the slices in one layer out on a baking rack. Put the baking rack into the hot oven and bake for 3 to 4 minutes until crispy. Peel and cut the garlic clove in half. Rub with the garlic halves over the crispy bread. Set aside.
Wash and dry your green asparagus. Cut off the ends, peel the lower third, and cut the asparagus into 1.5-inch pieces. In a small pot bring water to a boil, add 1/2 tsp salt and add the asparagus. Cook it for 3 minutes until it is al dente. Drain and rinse with cold water to stop the cooking process.
Wash and cut the tomatoes into halves. Put them with the asparagus in a big serving bowl.
To make the dressing, put vinegar, olive oil, and agave syrup or honey in a screw-top jar. Shake the jar until combined and season the dressing with salt and pepper. Add the dressing to the tomatoes and asparagus.
Pick the basil leaves from the stalks, chop them coarsely, and add them to the salad.
Just before serving add the garlic bread chips. Enjoy!