Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the toast and asparagus cut easily. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.
•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.
