In a medium bowl mash Feta Cheese (1/2 cup) and Cream Cheese (1/2 cup) together using a fork until well combined but some little bits remain of the feta. Set aside.
In a small bowl whisk together Extra-Virgin Olive Oil (2 tablespoon), Lemon Juice (1 tablespoon), White Wine Vinegar (1 tablespoon), Shallot (3 tablespoon), Salt (to taste), and Freshly Ground Black Pepper (to taste). Set aside.
Peel Asparagus (1 pound) into thin strips by holding the bottom woody portion of the spear and using a vegetable peeler, peel towards the tip in one motion. Continue to peel off thin strips until the spear is too flat and the peeler won't dig in. Turn what's left of the spear onto its side and continue to peel once or twice.
In a medium size bowl toss together shaved asparagus and dressing. Set aside.
Turn oven to broil and position oven rack to 8-inch from the top. Brush each Multigrain Bread (8 slice) with some olive oil and arrange on a baking sheet. Broil for 2-3 minutes until just starting to turn golden.
Remove from oven and allow to cool for 1-2 minutes.
While toast is cooling, mash Avocado (1/2) into cheese until incorporated.
For each piece of bread, spread with a generous 2 tbsp of cheese spread, top with 1/4 cup of asparagus, top with Alfalfa Sprouts (to taste) and Pine Nuts (1/4 cup). Add Freshly Ground Black Pepper (to taste) if desired and serve immediately, enjoy!