This recipe is from Bon Appetit.
Since becoming vegetarian, I am always on the lookout for ways
to incorporate more vegetables into my diet and what better way than through an appetizer dip.
This includes leeks, peas, asparagus and artichoke hearts in a cheesy base.

1 c. ASPARAGUS pieces
2 Tbsp. BUTTER
1 c. LEEKS, chopped
2 Tbsp. FLOUR
1 1/4 c. MILK
1 c. WHITE CHEDDAR CHEESE, grated
SALT and PEPPER, to taste
1 14oz. can ARTICHOKE HEARTS, drained and chopped
1/4 c. frozen, thawed PEAS
2 Tbsp. each CHIVES and PARSLEY
1/2 tsp. finely grated LEMON ZEST
4 oz. GOAT CHEESE (for divided use)

Cook asparagus in salted water until crisp tender. Drain and let cool.

Melt butter in a medium saucepan and add the leeks and cook, stirring often until soft, about 10minutes.
Whisk in the flour and then whisk in the milk. Bring to a simmer, whisking constantly until thickened.
Remove from heat and whisk in cheese until melted.
Season with salt and pepper.

Fold in asparagus (saving tips), peas, artichokes, chives, parsley and 2 oz. of goat cheese.

Transfer to a 4-5 c. baking dish.
Arrange asparagus tips on top and dot with the remaining 2 oz. of goat cheese.

Bake until golden brown and bubbling... about 15-20 minutes.
Let rest for 5 minutes before serving.

Serve with crostini, chips or crudités.