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1
Bring a large pot 2/3 full of lightly salted water to a boil.
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2
Add the asparagus and cook until tender, 6 to 10 minutes.
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3
Drain and plunge the asparagus into a large bowl of cold water to stop cooking.
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4
Drain and set aside.
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5
In a large saute pan set over medium heat, heat 1 tablespoon of the olive oil.
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6
Add the onion and garlic and cook, stirring, until the onion is soft, about 5 minutes.
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7
Add the morels and continue to cook for 2 to 4 minutes until the mushrooms are tender (cook for 2 minutes if using dried).
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8
Add the wine and stock and simmer for 2 minutes.
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9
Using a slotted spoon, remove half of the mushrooms and set aside.
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10
Pour the remaining mushrooms and liquid into a blender and add the tarragon, parsley, tamari and vinegar.
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11
Process until smooth.
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12
Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible.
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13
Discard the solids; you should have about 2 cups liquid.
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14
Whisk in the ginseng and remaining oil and season to taste with salt and pepper.
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15
Set vinaigrette aside.
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16
Toast the bread slices until lightly browned and rub them with the garlic cloves.
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17
Place each slice in a shallow soup bowl and top with a few asparagus spears.
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18
Slice the remaining spears into half-inch pieces and toss with the reserved morels and 1/4 cup of the vinaigrette.
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19
Divide among the bowls.
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20
Pour the remaining vinaigrette around the toast and crumble one slice of goat cheese over each.
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21
Microwave each bowl on high for 30 seconds or until the cheese just melts.
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22
Garnish with chopped parsley and tarragon and serve immediately.
