Pour the olive oil into a frying pan and set it on your stove with medium heat. Add in the bread pieces once the oil is warm and fry them gently, quivering the frying pan around in order to brown the breads on both sides until lightly toasted.
Note: Fry the bread pieces one by one.
Remove the bread slices once toasted well, place them on a plate and set aside.
Place the asparagus spears in a food steamer and steam them for around 4 to 5 minutes or until soft but lightly firm. Cool the steamed asparagus spears under cold running water and then drain them properly. Now, cut them into fine segments (slices).
Place the asparagus slices in a large mixing bowl and top with tomatoes, capsicum, onion slices, anchovies, croutons, and coriander. Toss the mixture and set aside.
Prepare the dressing by adding the red wine vinegar, extra virgin olive oil and the finely chopped garlic clove into another mixing bowl. Take a fork or spoon and whisk the dressing’s ingredients until smooth. Now, pour the dressing all over the previously mixed ingredients in the large serving bowl and toss them well to coat.
Season the salad with salt and ground black pepper. Toss gently to until the salt dissolves.
Place the toasted bread piece on the top and serve immediately.