Steamed Asparagus With Warm Goat Cheese |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe that came out in The Oregonian's FoodDay, 5/6/09. Sounds delicious! Ingredients:
1 lb asparagus, trimmed |
5 ounze log fresh goat cheese |
all-purpose flour |
1/4 cup panko breadcrumbs |
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.
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