Place the goat cheese log in the freezer for 30 minutes before you plan on making your salad. Bring a medium-sized saucepan of water to a boil on the stove. Add the chopped asparagus and cook for about 3 minutes. You want the asparagus to be tender, but still vibrant and crisp.
Transfer the flour, panko bread crumbs, and cracked egg into three separate bowls. Remove the goat cheese from the freezer and carefully slice the goat cheese using a sharp knife. Slice the goat cheese into 6-7 evenly-sized rounds.
Heat about 2 tablespoons of olive oil in a medium-sized frying pan over low heat. When the oil is hot, carefully place each panko goat cheese slice into the pan. Fry the goat cheese for about 2-3 minutes per side, until each side is golden brown.