Wild Mushroom And Asparagus Tartines

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4 slices whole-grain bread, toasted

4 cups thinly sliced wild mushrooms

1 lb. asparagus, cut into 1-inch pieces (3 cups)

2 large shallots, thinly sliced (3/4 cup)

1 3/4 cups low-sodium vegetable broth, divided

1 large egg

1 large egg white

1 Tbs. minced fresh thyme

1/2 cup crumbled chèvre or goat cheese

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