Steamed Asparagus With Warm Goat Cheese

zaar junkie's Note:

A recipe that came out in The Oregonian's FoodDay, 5/6/09. Sounds delicious!

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 lb asparagus , trimmed
• 5 ounze log fresh goat cheese
• all-purpose flour
• ¼ cup panko
• 2 tablespoons olive oil
• salt (to taste)
• lemon wedge (for garnish)

Directions:

1. Place a steamer basket in a large pot with 1 inch water. Bring to a boil. Add asparagus, cover, and cook until crisp tender, about 2-6 minutes. Immediately remove asparagus to an ice bath, allowing to chill for several minutes, then drain and pat dry with paper towels.
2. Meanwhile, slice goat cheese into 4 discs; dredge in flour, then in panko crumbs. Freeze for 15 minutes.
3. In a medium nonstick skillet, heat olive oil over medium-high heat. Add cheese discs; cook until browned, about 1 minute per side. Season asparagus with salt and serve with cheese discs and lemon wedges.