Spring Vegetable and Goat Cheese Dip

No judgment if you want to eat this goat cheese vegetable dip by the spoonful. It's that good.

1 cup asparagus, cut into ¾” pieces
2 Tbsp. butter
1 cup leeks, white and pale-green parts only
2 Tbsp. all-purpose flour, unbleached
1¼ cups whole milk
1 cup mild white cheddar, freshly grated
sea salt
black pepper, freshly ground
1 (14 oz) can artichoke hearts in water, chopped, drained
¼ cup fresh or frozen peas, thawed
2 Tbsp. fresh chives, chopped
2 Tbsp. fresh mint, chopped
2 Tbsp. fresh flat-leaf parsley, chopped
½ tsp. lemon zest, finely grated
4 oz fresh goat cheese, crumbled, divided

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.

Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; 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 sea salt and black pepper, freshly ground. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 oz crumbled fresh goat cheese.

Transfer mixture to a 4-5 cup baking dish; arrange asparagus tips on top and dot with another 2 oz goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.

Makes 4-6 servings.

Nutritional Information:
Per servings: Calories (kcal) 240 Fat (g) 12 Saturated Fat (g) 8 Cholesterol (mg) 35 Carbohydrates (g) 16 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 16 Sodium (mg) 520