Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

Ingredients for Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

• 15g dried porcini mushrooms

• 240ml boiling water

• 60ml sherry vinegar

• 60ml minced shallots

• 2 cuillères à café de sucre

• 60ml extra-virgin olive oil, plus additional for brushing

• 2 bunches (900g ) green asparagus (not pencil), ends trimmed to 6 inches

• 230g fresh goat cheese, softened

• 8 (1/2-inch thick) slices good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed

Put dried mushrooms in a heatproof bowl and pour boiling water over them. Let stand 20 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan. Transfer mushrooms to a cutting board and finely chop. Add vinegar, shallots, sugar, 1/2 teaspoons salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 160ml , about 10 minutes. Whisk in 60ml olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.

Preheat oven to 204°C with rack in upper third.

Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.

Place a steamer basket in a 5-quart pot filled with 2 inches of water. Steam asparagus, covered, just until tender, 4 to 5 minutes. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.

Halve asparagus crosswise.

Arrange bread slices on a large baking sheet. Brush with some olive oil and bake until golden, 10 to 12 minutes.

Spread goat cheese mixture generously on toasts.

To serve, place a toast in the centre of a salad plate and arrange 4 or 5 stem ends of asparagus on each. Top stems with asparagus tips, arranging them perpendicular to stems. Drizzle asparagus and surrounding plate with vinaigrette.

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