SPRING VEGETABLE & GOAT CHEESE DIP

By jarren

Ingredients

• 1 cup 3/4" pieces asparagus
• 2 tbsp unsalted butter
• 1 cup chopped leeks (white & pale green parts only)
• 2 tbsp flour
• 1 1/4 cups whole milk
• 1 cup grated mild white cheddar
• Kosher salt
• Freshly ground black pepper
• 1 , 14 oz can chopped drained artichoke hearts in water
• 1/4 cup frozen peas, thawed
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh mint

Preparation

Step 1

Preheat oven to 450F. Cook asparagus pieces in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool. Melt unsalted butter in a medium saucepan over medium heat. Add chopped leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour and gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened, remove from heat. Add cheddar, whisk until cheese is melted and mixture is smooth. Season to taste with salt and pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chopped chives, mint, parsley, lemon zest and 2 oz goat cheese. Transfer mixture to a 4-5 cup baking dish; arrange asparagus tips on tops and dot with another 2 oz goat cheese. Bake until golden brown and bubbling for 15-20 minutes. Let rest for 5 minutes before serving.