Instructions: In a steamer basket over boiling water, steam asparagus for 3-5 minutes or until fork tender, but not overcooked. Rinse immediately under cold water. Set aside until ready to use.

For the sauce, combine the balsamic vinegar, soy sauce, brown sugar and garlic in a small saucepan. Add 2 tablespoons of water. Over medium heat, reduce by half. Add the green onion. Adjust seasoning.

In a small bowl, combine the cream cheese, chives and tarragon.

In a toaster oven or under a broiler, toast one side of each of the baguette slices. Spread each with a small amount of the cream cheese mixture. Season with salt and freshly ground pepper and top with radish slices.

On one large platter or four to six individual plates, arrange the asparagus.

Drizzle with vinaigrette. Arrange baguette slices with cheese near the asparagus.

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