Prepare asparagus by snapping off ends and peeling stems.

Steam asparagus over boiling water for 3-5 minutes until fork tender, but not overcooked.

Immediately rinse asparagus under cold water to stop cooking.

Set asparagus aside.

Combine balsamic vinegar, soy sauce, brown sugar, and minced garlic in a small saucepan.

Add 2 tablespoons of water to the saucepan.

Over medium heat, reduce the sauce by half.

Add sliced green onion to the reduced sauce.

Adjust sauce seasoning to taste.

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

Set cream cheese mixture aside.

Toast one side of each baguette slice in a toaster oven or under a broiler.

Spread each toasted baguette slice with a small amount of the cream cheese mixture.

Arrange the steamed asparagus on top of the cream cheese.

Drizzle the asparagus with the balsamic vinaigrette.

Season with salt and pepper to taste.

Add thinly sliced radishes, if desired.