Go Back
+ servings
Asparagus & Tomato Salad with Fried Goat Cheese Rounds|Craving Something Healthy

Tomato & Asparagus Salad with Fried Goat Cheese Rounds

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Author Craving Something Healthy


  • 1-4 ounce package of goat cheese
  • 1 egg beaten
  • 1/2 cup panko breadcrumbs
  • 1 pound thin asparagus
  • 1 pint cherry tomatoes
  • 3 cups arugula or baby greens
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil + 1 tablespoon for pan
  • salt and pepper to taste


  • Slice the goat cheese into 4 even round slices.
  • Dip each slice into egg and then into panko, coating both sides well.
  • Place slices on a sheet of parchment paper and let chill in the refrigerator to firm up until ready to heat.
  • For vinaigrette, mix together lemon juice and olive oil and season with salt and pepper to taste. Set aside.
  • Snap any tough ends off of the asparagus and discard. Cut the spears into 2-inch pieces.
  • Place the asparagus pieces in a microwave safe bowl with 1 tablespoon water, cover with plastic wrap, and microwave on high for 1 minute, or until asparagus is just slightly tender-crisp. Remove plastic wrap and let cool.
  • If desired, slice tomatoes in half.
  • Place cooled asparagus, tomatoes and arugula in a large mixing bowl, and toss well.
  • Drizzle dressing over salad and toss to combine.
  • Heat a nonstick frying pan on high heat and add 1 tablespoon olive oil.
  • When pan is hot, salute goat cheese slices for about 1 minute on each side, or until panko is golden and crisp and cheese is softened and starts to melt.
  • Portion the salad onto 4 plates, and top each salad with 1 piece of warm goat cheese.
  • Serve immediately.


If desired, make up extra goat cheese rounds but don't fry them. Wrap each panko-covered piece of cheese in plastic wrap, and store them in a freezer bag for later. When you're ready to use them, let thaw for about 15 minutes, and then proceed with the sautéing instructions.