5 oz soft goat cheese log
1/4 cup breadcrumbs
zest of 1/2 a lemon
2 tablespoons extra virgin olive oil
1 bunch asparagus, trimmed, steamed
1 lemon, cut into wedges
Slice goat cheese into 4 rounds. Mix breadcrumbs with lemon zest in a small bowl. Coat cheese rounds with flour and then breadcrumb mixture, and place in freezer for a few minutes to harden a little. Heat olive oil in a cast iron skillet. Add cheese rounds and cook until browned on each side, about 1-2 minutes. Drain on paper towel and serve immediately with cooked asparagus and lemon wedges.