Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

Ingredients

• 2 pounds asparagus green ends trimmed (not pencil)
• 8 slices bread such as pain de mie, pullman or sourdough, crusts trimmed (1/)
• 0.5 ounce the following: parmesan rind) dried
• 8 ounces goat cheese fresh softened
• 0.3 cup olive oil extra virgin extra-virgin for brushing
• 0.3 cup shallots minced
• 0.3 cup sherry vinegar 
• 2 teaspoons sugar 
• 1 cup water boiling

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• pot
• sieve
• ziploc bags
• cutting board
• steamer basket

Directions

1. Put dried mushrooms in a heatproof bowl and pour boiling water over them.
2. Let stand 20 minutes.
3. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan.
4. Transfer mushrooms to a cutting board and finely chop.
5. Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes.
6. Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.
7. Preheat oven to 400°F with rack in upper third.
8. Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.
9. 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.
10. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.
11. Halve asparagus crosswise.
12. Arrange bread slices on a large baking sheet.
13. Brush with some olive oil and bake until golden, 10 to 12 minutes.
14. Spread goat cheese mixture generously on toasts.
15. To serve, place a toast in the center 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.
16. Drizzle asparagus and surrounding plate with vinaigrette.
17. •Porcini vinaigrette can be made 1 day ahead and kept at room temperature, covered.•Asparagus can be cooked 1 day ahead and kept chilled in a sealable plastic bag between towels. Bring to room temperature before serving.•Goat cheese mixture can be made 1 day ahead kept covered and chilled. Bring to room temperature before using.•Bread can be toasted 2 hours ahead and spread with cheese mixture up to 1 hour before serving.