Asparagus part two!

A delicious Easter breakfast, which lasted all of about two minutes!

So I had about half a bunch of asparagus left over from yesterday, and decided to make it this morning as a delicious Easter breakfast.

Asparagus is one of my favorite vegetables, and I'm always so excited for spring when its in season. Easter was this morning, which means that all good college students were out running through the forest in search of kegs. After this I decided it was time for some real food ( and coffee!).

First step is to clean and wash the asparagus. I had about a half bunch on hand. Heat up some olive oil in a saute pan and cook the asparagus over medium heat. I seasoned mine with sea salt and garlic powder.

When the asparagus is about half cooked through add the juice of half a lemon and a cup of chicken broth. Let the asparagus continue cooking until it is just cooked through but still crisp. Add 3 table spoons of chevre, mine was flavored with horseradish, and mix to allow it to melt into the broth. Leave the pan on the heat for about a minute, and then devour!