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
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