Preheat the oven to 350ºF. Cut each tortilla into 8 pieces and spread out on a large baking sheet (or two, depending on the size) so that there is minimal overlap. Drizzle with 1 tablespoon oil and distribute evenly with your hands so that each chip is lightly coated. Sprinkle with salt to taste and place in the oven for 10-15 minutes, until crisp and golden. Switch the oven to grill once the tortilla chips are ready.

Whilst the tortilla chips are cooking prepare the toppings. Snap the woody ends from the asparagus spears and chop into 1 inch pieces. Heat the remaining oil in a frying pan and add the asparagus pieces along with a pinch of salt and pepper. Sauté for 3-5 minutes, depending on the thickness of the spears, until tender and golden. Finely slice the radishes and dice the avocado.

Once the tortilla chips are crisp and golden, scatter with the asparagus pieces. Evenly distribute the cheese over the top and grill for 2-3 minutes until the cheese is melted.

To serve, sprinkle with the sliced radishes, diced avocado and a handful of watercress or pea shoots. Drizzle generously with the sauce and dig in!