Heat frying pan, with olive or avocado oil, over medium heat. Once heated, drop in mushrooms. Sauté for 3-5 minutes, or until mushrooms begin to soften and give off their moisture and season with salt and pepper. Add garlic spread and mix into melt over mushrooms. Add fresh thyme and season with any additional salt or pepper. Keep warm, stirring off and on.
Meanwhile, bring a saucepan with an inch or so of water to boil. Wash asparagus and cut off woody ends. Once boiling, drop in asparagus for 2 minutes to blanch. Pull out and run immediately under cold water and drop in a bowl of water and ice for about 30 seconds. Pat asparagus dry.
Place blanched asparagus spears per toast, top with mushrooms and drizzle with a touch of creamed honey.