Cut baguette crosswise into 1/2-inch slices. Then cut slices in half, again, to make bite-size half-moon shapes.
Spread a smear of fromage blanc over each baguette piece and arrange on a large serving platter; set aside until you're ready to serve.
Just before serving, sprinkle sea salt and asparagus/shredded fresh herbs over each piece. Drizzle generously with olive oil.
Make sure you serve these with napkins, as they can get a bit messy.