Steamed Asparagus with Warm Goat Cheese
- 5 ounce fresh goat cheese log
- 1/4 cup panko (Japanese breadcrumbs)
- 2 tablespoons olive oil
- Steamed Asparagus
- Lemon wedges
Slice a 5-ounce fresh goat cheese log into 4 disks; dredge in flour, then in 1/4 cup panko (Japanese breadcrumbs). Freeze for 15 minutes.
In a medium nonstick skillet, heat 2 tablespoons olive oil over medium-high. Add cheese disks; cook until browned, about 1 minute per side. Season Steamed Asparagus with salt, and serve with cheese disks and lemon wedges